Six thick-cut loin pork chops that are boneless
Two and a half teaspoons of paprika
Salt, 1 tablespoon, and garlic powder, 1 tablespoon
*Pepper, one tablespoon
Powdered onion, 2 tablespoons
1.5 teaspoons of dried oregano
thyme, dry, 1 tbsp
1/2 teaspoon of adobo
Two minced garlic cloves and one big sliced onion
1/4 tablespoon of butter
4 cups of thinly sliced potatoes (a mandoline is ideal)
cream of mushroom soup, 10 and a half ounces (can)
INSTRUCTIONS
Get the oven hot, about 350 degrees Fahrenheit.
Coat the pork chops equally with the seasonings (pepper, salt, and everything else). (before coating the chops, you may combine all of the seasoning ingredients in a small dish.) Set aside.
Coat a 2-quart baking dish with butter.
Before adding the seasoned pork chops, warm 2 tablespoons of butter in a large skillet over medium-high heat. Sauté the minced garlic in the butter.
After browning them on all sides, take them out of the pan and put them aside.
Chopped onion and the remaining 2 tablespoons of butter should be cooked together until the onion is tender.
After the onions are cooked, add the condensed soup and whisk in the milk slowly. Set aside.
Make sure the baking dish is ready before adding the sliced potatoes. Spread them out evenly.
After the pork chops have cooked, arrange them on top of the potatoes. Pour the soup mixture over the chops.
Even out the contents of the baking dish.
Bake covered at 350°F for half an hour.
Bake, uncovered, for another 40 minutes.
If you’d like, you may garnish it with a little parsley.
Savor it!