Ingredients:

  • 6 bone-in pork chops (approx. 1-inch thick)
  • 4 large Russet potatoes (approx. 2 lbs), peeled and sliced into 1/8-inch rounds
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 packet (1 oz) Lipton onion soup mix
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 2 cloves garlic, minced
  • 1 tsp dried thyme

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Season the pork chops with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chops for 2–3 minutes per side until golden brown.
  3. Arrange the sliced potatoes in an even layer at the bottom of the prepared baking dish. Sprinkle lightly with one tablespoon of the onion soup mix.
  4. In a medium mixing bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, minced garlic, dried thyme, and the remaining onion soup mix.
  5. Pour half of the prepared sauce over the potatoes. Place the seared pork chops on top, then pour the remaining sauce evenly over the chops.
  6. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes until the potatoes are tender and the sauce is bubbling. Let stand for 5–10 minutes before serving.