6-8 pork loin chops (your choice of boneless or bone-in)
6 russet potatoes, peeled and thinly sliced
2 cans (10 ounces each) condensed cream of mushroom soup
1 can (12 ounces) evaporated milk
3/4 cup water
3 tablespoons onion soup base or 1 packet of Lipton onion soup mix
Salt and pepper, to your liking
Optional: Fried onions, for that extra crunch and flavor
Instructions:
Preheat your oven to 325°F (165°C).
In a large bowl, combine the cream of mushroom soup, evaporated milk, water, onion soup base, and season with salt and pepper.
Lay the sliced potatoes at the bottom of a greased casserole dish.
Place the pork chops over the potatoes.
Pour the creamy soup mixture over the pork chops and potatoes, making sure everything is well-coated. If you like, sprinkle fried onions on top for a bit of crunch.
Cover with aluminum foil and bake for 2 to 2.5 hours. Remove the foil in the last 30 minutes to let the top brown and crisp up.
Let it cool a bit before serving to allow the flavors to blend seamlessly.
This Creamy Pork Chops and Potatoes casserole isn’t just a meal; it’s a comforting embrace in dish form, perfect for any gathering that calls for a dose of homemade warmth. Enjoy this versatile and utterly satisfying dish that’s sure to win over anyone who tries it.
