Ingredients
4 oz pork chops, (6 oz each), boneless, thinly cut
7 oz potatoes, preferably russet, thinly sliced
5½ oz condensed asparagus soup
5½ oz condensed cheddar cheese soup
3 garlic cloves, skin-on, crushed
3 tbsp vegetable oil
1 tbsp unsalted butter
1 cup cheddar cheese, shredded, plus more to serve
salt and ground black pepper, to taste
1 tbsp parsley, chopped
Preparation
Preheat the oven to 350 degrees F and grease a baking dish.
In a bowl, combine the asparagus and cheddar cheese soups together. Set aside.
Season the pork chops on both sides with salt and pepper.
In a large skillet, sear the pork chops in oil over medium-high heat for 2 minutes on each side until golden brown. Add in the butter and garlic, then baste the chops. After cooking, set them aside.
Line the potato slices at the bottom of the baking dish. Feel free to make a double layer if you want to add more potatoes.
Lay the seared pork chops on top of the potatoes.
Pour the soup mixture over the pork chops and try to cover them evenly.
Cover the baking dish with foil and bake for 15 minutes, or until the pork is evenly cooked through.
Remove the foil, then top the mixture with cheddar cheese. Bake for another 15 minutes, or until both cheese and potatoes are golden brown.
Top with chopped parsley, serve immediately and enjoy!
