6-8 pork loin chops (boneless or bone-in)
6 russet potatoes, peeled and sliced
2 (10-ounce) cans condensed cream of mushroom soup
1 (12-ounce) can evaporated milk
3/4 cup water
3 tablespoons onion soup base (or 1 packet of Lipton onion soup mix)
Salt and pepper, to taste
Optional: Fried onions for garnish
Instructions:
Start by preheating your oven to 325°F (165°C).
In a large mixing bowl, whisk together the cream of mushroom soup, evaporated milk, water, onion soup base, and season with salt and pepper to taste.
Arrange the sliced potatoes at the bottom of a greased casserole dish, creating a hearty base.
Position the pork chops over the potatoes, setting the stage for a perfect melding of flavors.
Evenly distribute the creamy soup mixture over the potatoes and pork chops, ensuring each piece is well-coated. For an added crunch and flavor, sprinkle fried onions on top, if using.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 2 to 2.5 hours. For the final 30 minutes, remove the foil to allow the top to brown and crisp up a bit.
Allow the casserole to cool slightly before serving to let the flavors meld beautifully. This Creamy Pork Chops and Potatoes casserole is not only a testament to the comfort and satisfaction traditional dishes can bring but also stands as a versatile meal that pairs wonderfully with a wide range of sides. Whether it's a cozy family dinner or a special occasion, this dish is sure to please any crowd with its comforting embrace and delightful taste.
