I have tried several recipes for baked pork chops and scalloped potatoes. I always seemed to end up with dry chops. So I layered them in the center. Voila! The chops are so tender and juicy that you don’t even need a knife.
Smothered Pork Chops and Potatoes
Season the pork chops with salt and pepper, and brown in a large skillet over medium-high heat. Remove the chops, set them aside, and add the onions to the pan. Saute until just tender. Prepare a 9×13 casserole dish with olive oil spray, spread a thin layer of onions, then 1/2 of the potatoes, then half of the cheese. Place the browned pork chops on top. Whisk together the cream of mushroom soup, milk, parsley, salt, and pepper in a separate bowl. Spoon about two tablespoons or more of the mixture over each chop. Layer the remaining potatoes over the pork chops. Pour the remaining soup mixture evenly over the top layer of potatoes, ensuring it pours into the spaces between them. Cover with foil and bake for 1 hour. Remove the foil, sprinkle the remaining cheese over the top, and bake for another 30 minutes. Allow to rest for 10-15 minutes and serve.
