• 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


  1. Preheat oven to 350 degrees
  2. Peel potatoes and cut into round slices
  3. Layer bottom of large casserole dish with potatoes
  4. Sprinkle with salt and pepper
  5. Coat pork chops with flour
  6. Heat oil in large skillet and brown pork chops on each side
  7. Arrange pork chops on top of potatoes
  8. Heat soup with water and pour over pork chops and potatoes
  9. Cover with foil
  10. Bake for 90 minutes
  11. Remove foil and allow to rest at room temperature for 5 minutes before serving