Ingredients:
- 6 thick, boneless pork chops (make sure you use thick pork chops in this recipe)
- 6 medium potatoes
- flour
- 2 cans (10.75 oz each) cream of mushroom soup
- 1 soup can of water
- 3 Tbsp oil
Directions:
- Preheat oven to 350 degrees
- Peel potatoes and cut into round slices
- Layer bottom of large casserole dish with potatoes
- Sprinkle with salt and pepper
- Coat pork chops with flour
- Heat oil in large skillet and brown pork chops on each side
- Arrange pork chops on top of potatoes
- Heat soup with water and pour over pork chops and potatoes
- Cover with foil
- Bake for 90 minutes
- Remove foil and allow to rest at room temperature for 5 minutes before serving