Old-Fashioned Pork Chop Casserole

4 Large pork chops bone-in or out

6 Medium to large gold potatoes thinly sliced

1 Can Cream of chicken soup

14 oz. Chicken broth

1 Onion sliced

2 Tbsp. Butter unsalted

3 Tbsp. All-purpose flour

2 Tbsp. Oil

Salt and pepper to taste

Preheat the oven to 350 degrees.

Layer the potatoes in the bottom of a well-greased 9×13 baking dish.

Season both sides of the pork chops with salt and pepper to taste.

Heat the oil in a skillet over medium-high heat and sear both sides of the pork chops. Remove and set aside.

Add the onions to the same skillet, and saute until tender.

Place the butter and flour in the skillet with the onions, and stir to combine well. A paste will form.

Slowly whisk in the chicken broth until well combined. Saute until the gravy thickens.

Pour the soup into the skillet, and whisk to combine.

Pour the gravy mixture over the potatoes in the casserole dish.

Top with the pork chops.

Cover with aluminum foil and bake for 50 minutes. Remove the foil and bake another 10-15 minutes without it. Let rest 10-15 minutes before serving.

Enjoy!