Pork Chop and Potato casserole

 

For the Pork Chops

• ▢6 boneless pork chops
• ▢1 teaspoon salt
• ▢1 tablespoon vegetable oil

• For the Casserole

  • ▢1 10.75-ounce can condensed cream of mushroom soup
  • ▢1 cup milk
  • ▢1 cup shredded cheddar cheese
  • ▢½ cup sour cream
  • ▢1 2.8-ounce can French-fried onions divided
  • ▢½ pound potatoes thinly sliced
  • Preheat oven to 400° Fahrenheit.
  • Heat vegetable oil in a large skillet over medium-high heat. Season pork chops with salt, then sear 2-3 minutes per side in skillet or until golden brown.
  • Mix together condensed cream of mushroom soup, milk, cheddar cheese, sour cream, and half of the French-fried onions in a large bowl.
  • Place sliced potatoes in an even layer at the bottom of a 9×13-inch casserole dish, then top with an even layer of pork chops. Pour soup mixture over top of pork chops and cover with aluminum foil.