Pork Chops and Potatoes Recipe

Ingredients:

• 6-8 pork loin chops (boneless or bone-in)
• 6 russet potatoes, peeled and sliced
• 2 cans (10 ounces each) condensed cream of mushroom soup
• 1 can (12 ounces) evaporated milk
• 1 ¾ cups water
• 1 package Lipton onion soup mix (or 3 tablespoons onion soup base)
• Salt and pepper, to taste
• Optional: Fried onions for topping

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
   • Peel and slice the russet potatoes into thin, even slices. This ensures they cook evenly.
3. Prepare the Sauce:
   • In a large mixing bowl, combine the condensed cream of mushroom soup, evaporated milk, water, and Lipton onion soup mix (or onion soup base). Stir until well blended and smooth.
4. Layer the Ingredients:
   • In a large baking dish, arrange a layer of sliced potatoes evenly on the bottom.
   • Place the pork chops on top of the potatoes in a single layer.
   • Pour the sauce mixture over the pork chops and potatoes, ensuring everything is well coated.
5. Season:
   • Sprinkle salt and pepper over the top to taste. Remember that the onion soup mix adds some saltiness, so season accordingly.
6. Bake:
   • Cover the baking dish with aluminum foil to keep the moisture in.
   • Bake in the preheated oven for 1 ½ to 2 hours, or until the pork chops are tender and the potatoes are fully cooked.
7. Optional Topping:
   • If you prefer a crispy topping, remove the foil for the last 15-20 minutes of baking and sprinkle fried onions over the top.
8. Serve:
   • Let the dish cool for a few minutes before serving.
   • Garnish with chopped parsley for a fresh touch if desired.