Smother-Style Pork Chops

Ingredients

6 thick-cut boneless pork loin chops

2 ½ tablespoons paprika

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon black pepper

2 tablespoons onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon adobo seasoning

1 large onion, thinly sliced

2 garlic cloves, minced

4 tablespoons butter

4 cups thinly sliced potatoes (use a mandoline for even slices, if possible)

1 can (10.75 oz) cream of mushroom soup

½ cup milk (for the sauce — included in the instructions)

1. Season the Pork Chops

Generously coat the pork chops on all sides with the salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and adobo.

Set them aside to allow the seasoning to settle in while you prepare the rest of the ingredients.

2. Prepare the Baking Dish

Lightly butter a 2-quart baking dish to ensure the potatoes and sauce bake evenly without sticking.

3. Brown the Pork Chops

In a large skillet, melt 2 tablespoons of butter over medium-high heat.

Add the minced garlic, then place the seasoned pork chops into the pan.

Sear them until each side is deeply browned and caramelized.

Transfer the chops to a plate and set aside.

4. Make the Mushroom Sauce

Add the remaining 2 tablespoons of butter to the same skillet.

Add the sliced onion and cook until softened and fragrant.

Stir in the cream of mushroom soup and milk, mixing until a smooth, creamy sauce forms.

Remove from heat and set aside.

5. Assemble and Bake

Spread the thinly sliced potatoes evenly across the bottom of the buttered baking dish.

Nestle the browned pork chops on top of the potatoes.

Pour the mushroom sauce over the entire dish, making sure everything is well coated.

Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes.

Remove the foil and continue baking for another 40 minutes, or until the top is bubbling and golden and the potatoes are tender.

For an optional finishing touch, sprinkle with fresh parsley before serving.