Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Whip the cream of mushroom soup, evaporated milk, water, onion soup base, and season with salt and pepper in a large mixing bowl.
Layer the cut potatoes in a greased casserole dish to provide a substantial foundation.
To get the ideal taste fusion, place the pork chops on top of the potatoes.
Toss the pork chops and potatoes in the creamy soup mixture and coat them evenly. If desired, garnish with fried onions for an extra crunch and taste.
Preheat the oven to 275°F and bake the casserole dish covered for 2–2.5 hours. Take the foil off for the last 30 minutes so the top can brown and crisp up a little.
The flavors will combine more harmoniously if you let the dish cool a little before serving. Not only is this casserole of creamy pork chops and potatoes a great example of the joy and contentment that can be found in classic meals, but it is also very adaptable and goes well with many other kinds of sides. With its warm aroma and delicious flavor, this meal is perfect for any gathering, whether it’s a quiet night in or a festive celebration.
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