Pork chops cooked in the style of stewed meat

1. Season the pork chops.
Coat the pork chops evenly with salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and adobo. Set aside while you prepare the other ingredients.

2. Prepare the baking dish.
Butter a 2-litre baking dish to prevent food from sticking.

3. Brown the pork chops.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic, then sear the seasoned pork chops until well browned on both sides. Remove them from the skillet and set aside.

4. Prepare the mushroom sauce.
Add the remaining 2 tablespoons of butter to the same pan and sauté the chopped onion until softened. Stir in the cream of mushroom soup and milk until smooth. Set the sauce aside.

5. Assemble and cook.
Arrange the thin potato slices evenly in the bottom of the buttered gratin dish. Place the browned pork chops on top, then cover everything with the mushroom sauce, spreading it evenly.

Cover the dish and bake at 175°C (350°F) for 30 minutes, then uncover and bake for a further 40 minutes, or until the top is golden brown and bubbly.

For the finishing touch, add some parsley if you wish.