Step 1

Use butter to grease a 9"x13" casserole dish; set aside.

Step 2

Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)

Step 3

Preheat oven to 375 degrees F.

Step 4

In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)

Step 5

Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.

Step 6

Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.

Step 7

Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.

Step 8

Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.

Step 9

Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)

Step 10

*NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork.FOR HOUSE SEASONING, combine:1 tsp dried sage, crushed/ground1/2 tsp finely minced/ground dried rosemary1/2 tsp dried thyme, crushed/ground4 Tbsp salt (sea, kosher, himalayan or a combo)1 Tbsp ground black pepper1 Tbsp garlic powderStore in a small, lidded jar or air-tight container. Shake before using.