Creamy Baked Pork Chops & Potatoes

 

Creamy Baked Pork Chops & Potatoes

Ingredients:

6–8 boneless pork chops

5–6 medium potatoes, peeled and sliced into ½-inch rounds

1 can (10.5 oz) cream of mushroom soup (use cream of celery or cream of chicken as a mushroom-free alternative)

½ cup milk

1 small onion, thinly sliced (optional)

2 cloves garlic, minced

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp dried thyme or Italian seasoning

1 cup shredded cheddar or mozzarella cheese (optional)

1–2 tbsp olive oil or butter for greasing

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Instructions:

1. Preheat oven to 375°F (190°C).

2. Grease a 9x13 baking dish with butter or oil.

3. Layer the potatoes in the dish. Optionally, layer thin slices of onion over the potatoes.

4. Season the potatoes with half the salt, pepper, paprika, and thyme.

5. Place the pork chops over the potatoes as shown in your photo.

6. Season the pork chops with the remaining salt, pepper, paprika, and thyme.

7. In a bowl, mix the soup, milk, and garlic until smooth. Pour evenly over the dish.

8. Cover tightly with foil and bake for 45 minutes.

9. Remove foil, add cheese on top if desired, and bake uncovered for 15–20 minutes more, or until pork is cooked through (internal temp 145°F) and potatoes are fork-tender.

10. Let it rest 5–10 minutes before serving.

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Pro Tips:

Add a pinch of cayenne or red pepper flakes for a kick (optional, since you don’t prefer spicy food).

Use Yukon Gold or Russet potatoes for the best texture.

Serve with steamed green beans, peas, or a light salad.