Smothered pork chop scalloped potato casserole

Ingredients
6 boneless loin pork chops (thick cut)
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 of garlic, minced
4 tablespoons butter
4 cuts potatoes (sliced very thin)
1 can cream of mushroom soup
1 1/4 cup milk

Directions
1. Heat oven to 350 degrees and grease a baking dish with butter or your favorite non-stick spray and set aside.

2. Combine paprika, salt, garlic powder, black pepper, onion powder, dried oregano, thyme and adobo in a large bowl. Stir to combine. Use this spice mixture to coat each of your pork chops.

3. In a large skillet, melt 2 tablespoons of butter and add minced garlic. Let the garlic cook until aromatic, then add your seasoned pork chops. Brown both sides and remove them from the pan and set aside.

4. In the same pan, add the rest of your butter and chopped onion. Allow the onions to soften and then add your soup. Stir in the milk slowly. Set aside.

5. Slice your potatoes into very thin slices (a mandolin works great). Place the potatoes in an even layer on the bottom of your greased baking dish.

6. Lay your cooked pork chops on top of the potatoes and pour your soup mixture on top of the pork chops.

7. Cover with tin foil and bake for 30 minutes. Remove the foil after 30 minutes and bake for another 40 minutes.

8. Garnish with parsley before serving.

Pro tip: If you can't find adobo powder at the store make your own by combining salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder and chili powder.