6 boneless loin pork chops
2 small to medium onions, chopped
2 tbs butter
4 cups potatoes, sliced very thinly (mandoline recommended)
1 can (10.75 oz) cream of mushroom soup
1¼ cups milk
Full recipe from : yummly.co
Preheat oven to 350 degrees F
Butter or spray a 2-quart baking dish (11 x 7-inches)
Heat a large skillet over medium-high heat.
Melt 1 tbs of the butter in the pan
Brown pork chops on both sides; remove from pan and set aside.
Add the remaining 1 tbs butter to the skillet and add the chopped onion.
Cook onions until they are soft.
In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
Slice potatoes and place in an even layer in the prepared baking dish.
Place pork chops on top of potatoes
Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
Cover and bake at 350 degrees F for 30 minutes.
Remove cover and bake for an additional 30-40 minutes.
FOR SLOW COOKER
Follow recipe up until sauteeing onions and making the soup sauce
Place sliced potatoes in the buttered crock of the slow cooker
Place pork chops on top of potatoes.
Pour soup mixture over chops
Cover and cook for about 3-4 hours high 5-7 hours low