My place turns into a scent paradise with these oven-baked pork chops, and suddenly everyone's racing to the table!

Ever find yourself in a dinner rut? Trust me, I've been there more times than I can count. After a long day at the office, the last thing I want to do is whip up something super fancy. That's where my Creamy Mushroom Pork Chop Casserole comes in to save the day. It's a dish that has all the comfort of a home-cooked meal without the need for culinary wizardry. Originating from those classic, hearty Midwestern meals I grew up with, this casserole is my go-to when I want something that feels both indulgent and cozy. Whether you're hosting a family dinner or just need to unwind with some comfort food, this casserole is sure to become a favorite in your recipe repertoire.

To round out this meal, I love to pair it with some steamed green beans or a crisp salad to add a touch of freshness. For an extra cozy touch, serve it with a side of buttery mashed potatoes or some crusty bread to sop up all that delicious, creamy sauce.

- 4 boneless pork chops, about 1-inch thick
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (cremini or white work well)
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)

1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.

2. Season the pork chops on both sides with a sprinkle of salt and pepper. In a large skillet, heat the olive oil over medium-high heat and sear the pork chops for about 2-3 minutes on each side, until they develop a nice golden crust. Place the seared pork chops in the greased baking dish.

3. In the same skillet, reduce the heat to medium and add the onion, garlic, and mushrooms. Sauté until the onions are translucent and the mushrooms have softened, about 5 minutes.

4. Stir in the condensed cream of mushroom soup, sour cream, and milk, mixing until you have a smooth sauce. Taste and adjust the seasoning as needed.

5. Pour the creamy mushroom mixture over the pork chops in the baking dish. Sprinkle the shredded cheddar cheese on top.

6. Bake uncovered in the preheated oven for 25-30 minutes, or until the pork chops are cooked through and the cheese is bubbly.

7. Let it stand for a few minutes before serving, and if you're feeling fancy, sprinkle with fresh parsley for a pop of color.

- Feel free to switch out the pork chops for chicken breasts or thighs if that's what you have on hand.
- Love veggies? Add some spinach or peas to the mushroom mixture for an extra serving of greens.
- For those watching their dairy intake, you can substitute the sour cream and milk with a can of coconut cream for a dairy-free alternative.
- If you want to prep ahead, you can assemble the casserole, cover it with foil, and refrigerate it until you're ready to bake. Just remember to add a couple more minutes to the cooking time if it's going in the oven cold.
- Make sure to let the casserole rest a few minutes after baking; it helps the flavors to meld and the sauce to thicken slightly. Plus, it's hot!

And there you have it! A simple, hearty dish that's perfect for chilly evenings or when you just need a little comfort on your plate.