Creamy Mushroom Pork Chop Casserole

1Preheat your oven to 375°F (190°C).

2In a medium skillet, heat olive oil (1 tablespoon) and butter over medium heat. Add chopped onion (1 small) and sauté until translucent, about 3-4 minutes. Add minced garlic (2 cloves) and sliced fresh mushrooms, if using, and cook until mushrooms are tender and browned, about 5 minutes.

3In a mixing bowl, combine the cream of mushroom soup, whole milk (1 cup), sautéed onion (1 small), garlic (2 cloves), mushrooms, dried thyme (1 teaspoon), salt (½ teaspoon), and black pepper (½ teaspoon). Stir well until smooth and creamy.

4Lightly grease a 9x9-inch baking dish with butter or cooking spray.

5Arrange half of the thinly sliced potatoes (4 medium) evenly on the bottom of the baking dish.

6Layer the sliced leftover pork chops evenly over the potatoes (4 medium).

7Pour half of the mushroom cream sauce over the pork chops, spreading gently to cover.

8Add the remaining sliced potatoes (4 medium) on top, arranging them evenly.

9Pour the remaining mushroom cream sauce over the top layer of potatoes (4 medium), ensuring all slices are coated.

10Cover the casserole tightly with aluminum foil and bake in the preheated oven for 30 minutes.

11Remove the foil, sprinkle shredded cheddar cheese evenly over the top if using, and bake uncovered for an additional 10 minutes, or until the potatoes (4 medium) are tender and the cheese is melted and golden.

12Remove from oven and let the casserole rest for 5 minutes before serving.

13Garnish with chopped fresh parsley (2 tablespoons) for a pop of color and freshness. Serve warm.