Cream of Mushroom Pork Chop Casserole: Weeknight Gold

<strong>Preheat and prep:</strong> Heat your oven to 375ºF (190ºC). Grease a 9x13-inch casserole dish. Pat pork chops dry and season both sides generously with salt, pepper, and smoked paprika.

<strong>Brown the pork chops:</strong> In a large skillet over medium-high heat, add olive oil. Sear chops 2–3 minutes per side until nicely browned. Don’t cook through; we’re just building flavor. Move to a plate.

<strong>Soften aromatics:</strong> In the same skillet, add onion and mushrooms with a pinch of salt. Cook 4–5 minutes until softened and lightly golden. Stir in garlic for 30 seconds. Remove from heat.

<strong>Mix the sauce:</strong> In a bowl, whisk together cream of mushroom soup, chicken broth, sour cream, thyme, and a pinch of pepper. It should be pourable and silky.

<strong>Choose your base:</strong> If using rice, scatter 1 cup uncooked rice evenly in the casserole dish. If using baby potatoes, spread them in a single layer, cut side down.

<strong>Layer it up:</strong> Spoon half the mushroom-onion mixture over the rice or potatoes. Pour half the sauce over that. Nestle the pork chops on top. Cover with remaining mushroom-onion mixture and finish with the rest of the sauce. Make sure the rice or potatoes are mostly submerged in liquid for even cooking.

<strong>Cover and bake:</strong> Cover tightly with foil. Bake for 40 minutes. Remove foil and bake another 10–15 minutes, until the sauce is bubbling, rice is tender (or potatoes are fork-tender), and pork reaches 145ºF at the thickest part.

<strong>Rest and finish:</strong> Let the casserole rest 5–10 minutes to set. Sprinkle with chopped parsley. Optionally, add a light crack of black pepper for drama.

<strong>Serve:</strong> Plate a pork chop with a scoop of the creamy base and extra sauce. Accept compliments like it’s your job.