Cheesy Pork Chop Casserole with Potatoes and Tomatoes

1Preheat your oven to 375°F (190°C).

2In a large cauldron or oven-safe pot, heat the olive oil (1 tablespoon) over medium heat. Season the pork chops with salt, pepper, garlic powder (1 teaspoon), and paprika (1 teaspoon). Sear the pork chops in the cauldron for about 3-4 minutes on each side until they are browned. Remove the pork chops and set them aside.

3In the same cauldron, layer the sliced potatoes (4 medium) evenly at the bottom. Season with a little salt and pepper.

4Next, layer the sliced tomatoes (2 medium) over the potatoes (4 medium), followed by the stewed mushrooms (1 cup) and sliced onions. Spread them evenly to cover the potatoes (4 medium).

5Place the seared pork chops on top of the vegetable layers.

6In a small bowl, mix the mayonnaise (½ cup) with half of the shredded cheese (1 cup). Spread this mixture over the pork chops, ensuring they are well covered.

7Sprinkle the remaining shredded cheese (1 cup) on top of the mayonnaise (½ cup) layer.

8Cover the cauldron with a lid or aluminum foil and bake in the preheated oven for 30-35 minutes, or until the potatoes (4 medium) are tender and the pork chops are cooked through.

9Remove the lid or foil for the last 10 minutes of baking to allow the cheese to become bubbly and golden brown.

10Once done, remove from the oven and let it sit for a few minutes before serving. Enjoy your cheesy pork chop casserole!