The aroma of these pork chops fresh out the oven is next-level, and it’s like a dinner bell for everyone here!

1. Preheat your oven to 350°F (175°C).

2. Season pork chops with salt and pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add pork chops and brown them on each side for about 3-4 minutes. Remove from skillet and set aside.

4. In the same skillet, add the sliced onions and cook until they are soft and translucent, about 5 minutes. Remove from heat.

5. In a small bowl, mix together the cream of mushroom soup, milk, and half of the cheese.

6. In a greased baking dish, layer half of the sliced potatoes, half of the cooked onions, half of the soup mixture, and finally three of the browned pork chops. Repeat the layers with the remaining ingredients.

7. Sprinkle the top with the remaining cheese and paprika.

8. Cover with foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.