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For the Pork Chops
* 6 medium boneless pork chops approximately 4-6 ounces each
* 1 teaspoon salt more or less to taste
* 1 tablespoon neutral-tasting oil avocado oil, olive oil, refined coconut oil
For the Casserole
* 1 10.5-ounce can condensed cream of mushroom soup
* 1 cup milk of choice
* 1 cup shredded cheddar cheese
* ½ cup sour cream
* 1 2.8-ounce can French-fried onions divided
* ½ pound thinly sliced potatoes
Instructions
* Preheat oven to 400° Fahrenheit.
* Heat oil in a large skillet over medium-high heat. Generously season pork chops on all sides with salt, then sear 2-3 minutes per side in skillet or until golden brown.
* Mix together condensed cream of mushroom soup, milk, cheddar cheese, sour cream, and half of the French-fried onions in a large bowl.
* Place sliced potatoes in an even layer at the bottom of a 9×13-inch casserole dish, then top with an even layer of pork chops. Pour soup mixture over top of pork chops and cover with aluminum foil.
* Bake 30 minutes, then remove foil, top with remaining French-fried onions and bake uncovered for 10-15 minutes. Author: Sam Guarnieri
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