Ingredients

  • 2 Tbs butter
  • 1 can (10.75 oz) cream of mushroom soup
  • 1ΒΌ cups milk
  • 2 small to medium onions, chopped
  • 6 boneless loin pork chops
  • 4 cups potatoes, sliced very thinly (mandoline recommended)

Ready In 90 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees FButter or spray a 2-quart baking dish (11 x 7-inches)
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Step 2

  • Heat a large skillet over medium-high heat.Melt 1 tbs of the butter in the pan
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Step 3

  • Brown pork chops on both sides; remove from pan and set aside.
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Step 4

  • Add the remaining 1 tbs butter to the skillet and add the chopped onion.Cook onions until they are soft.In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.Slice potatoes and place in an even layer in the prepared baking dish.
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Step 5

  • Place pork chops on top of potatoes
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Step 6

  • Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.Cover and bake at 350 degrees F for 30 minutes.
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  • Length: 30 minutes

Step 7

  • Remove cover and bake for an additional 30-40 minutes.FOR SLOW COOKERFollow recipe up until sauteeing onions and making the soup sauce
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  • Length: 40 minutes

Step 8

  • Place sliced potatoes in the buttered crock of the slow cooker
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Step 9

  • Place pork chops on top of potatoes.
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Step 10

  • Pour soup mixture over chops
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Step 11

  • Cover and cook for about 3-4 hours high 5-7 hours low
  • Length: 660 minutes