Pork Chop Casserole

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Salt and pepper both sides of the pork chops. Set aside.

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Heat a large skillet over low-medium heat. Add the oil and the pork chops. Sear both sides of the pork chops, just until they’re lightly browned.

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Arrange the pork chops in an even layer in the baking dish.

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To the pan, add the cream of mushroom soup and water. Whisk to combine.

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Reduce the heat to low, and whisk in the sour cream and parsley.

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Pour the mixture over the pork chops, and cover with aluminum foil.

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Bake at 350°F for 45 minutes to 1 hour.

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After the pork chops are cooked through, remove the foil, and add the French fried onions. Bake for an additional 5 minutes.

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Serve hot with your favorite sides.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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