6 pieces of thick pork, cut into the bones
2 1/2 tablespoons paprika
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon black pepper
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon adobo
1 large onion, sliced
2 cloves minced garlic
4 tablespoons butter
4 cups thinly sliced potatoes (mandoline recommended)
1 can (10.75 oz) of mushroom soup
Preheat the oven to 350 degrees Fahrenheit
Take the pork chops and season them with salt, pepper and all the other seasonings so that they are evenly covered. (You can mix all the seasoning ingredients together in a small bowl before coating the slices.) Set aside.
Butter baking dish 2 liters
Heat a large skillet over medium-high heat and melt 2 tablespoons of butter in the skillet, add the minced garlic, then add the seasoned pork chops.
Cook them until they turn brown on both sides, remove and set aside.
Add the remaining 2 tablespoons butter to the skillet and add the chopped onion, and cook until soft.
Add the condensed soup to the cooked onions, gradually stir in the milk, and set aside.
Cut the potatoes into slices and place them in an even layer on the prepared baking dish.
Lay the cooked pork chops over the potatoes, then pour the soup mixture over them.
Make sure everything is in the baking dish.
Cover and bake at 350 F for 30 minutes.
Remove the lid and bake for an additional 40 minutes.
Sprinkle with a little parsley if desired.