Ingredients:
6 pork chops (bone-in or boneless, about 1-inch thick)
4 medium potatoes, peeled and cut into chunks
1 green bell pepper, diced (optional for added flavor)
1 small onion, chopped
3 tablespoons olive oil or butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
1 teaspoon dried parsley (for garnish)
2 cups chicken broth
1 can cream of mushroom or cream of chicken soup (10.5 oz)
2 tablespoons flour (optional, for thickening)
1 tablespoon Worcestershire sauce (optional, for depth)
Instructions:
Preheat oven to 375°F (190°C).
Season the pork chops with garlic powder, onion powder, paprika, salt, and pepper.
Sear the pork chops in a skillet with oil over medium-high heat until golden brown (2–3 minutes per side). Set aside.
In the same skillet, sauté onions and bell pepper until tender. Add flour and cook for 1 minute.
Stir in the chicken broth, soup, and Worcestershire sauce. Simmer for a couple of minutes to make the gravy.
In a large baking dish, arrange the potatoes in the bottom. Pour a bit of gravy over them.
Place seared pork chops on top of the potatoes, then pour the remaining gravy all over everything.
Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15–20 minutes, or until the pork and potatoes are fork-tender and the top is slightly browned.
Garnish with dried parsley before serving.
