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1
Preheat oven to 350u00b0F.
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2
Spray a 9x13-inch baking dish with nonstick cooking spray.
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3
Season both sides of the pork chops with salt and pepper. Heat a large skillet over medium-high heat. When pan is hot, add the canola oil. Rotate skillet so oil distributes evenly around pan. Brown the pork chops for 1-2 minutes per side.
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4
Transfer the pork chops to a plate and set aside.
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5
Return the skillet to the stove over medium heat and add oil. Add the chopped onions, dried oregano, stone-ground mustard, minced garlic, salt, and pepper and cook until the onions are tender.
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6
Use a mandoline or a knife to cut potatoes into 1/4-inch-thick slices.
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7
Shingle the potatoes on the bottom of the baking dish.
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8
Place the browned pork chops over the potatoes.
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9
In small bowl, mix together cream of mushroom soup, milk, salt, and pepper.
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10
Pour the soup mixture over onions in skillet and mix to combine.
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11
Pour the soup and onion mixture over the pork chops and potatoes in baking dish, and cover dish with aluminum foil.
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12
Bake on middle rack of the oven for 30 minutes.
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13
Remove foil and bake for an additional 30 minutes, or until pork reaches an internal temperature of 145u00b0F.
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14
Check to see if casserole is done. Remove from oven or add time as needed.
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15
Serve immediately. Store in an airtight container for up to 1 week.
