Pork Chop and Potato Casserole Recipe

Heat vegetable oil in a large skillet over medium-high heat.
Brown the pork chops on both sides for about 3-4 minutes each, until golden. Remove from the skillet and set aside.
Step 2: Prepare the Casserole
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
Layer the thinly sliced potatoes in the bottom of a greased 9×13-inch baking dish.
Sprinkle the chopped onion evenly over the potatoes.
Step 3: Assemble the Casserole
Place the browned pork chops on top of the potatoes and onions.
Pour the cream of mushroom soup mixture over the pork chops and potatoes, making sure to cover everything evenly.
Sprinkle shredded Cheddar cheese on top.
Step 4: Bake
Cover the casserole dish with aluminum foil and bake in a preheated 350°F (175°C) oven for about 1 hour, or until the potatoes are tender and the pork chops are cooked through.
Remove the foil during the last 10 minutes of baking to allow the cheese to melt and become golden and bubbly.
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