1. Preheat oven to 350°F (175°C).

2. Heat oil in a cast iron skillet over medium-high heat. Season pork chops with salt, pepper, and garlic powder.

3. Sear pork chops for 3–4 minutes on each side until golden brown. Set aside.

4. Slice Yukon Gold potatoes into ¼-inch thick rounds. Thinly slice the onion, if using.

5. In a mixing bowl, whisk together cream of mushroom soup and milk. Add remaining garlic powder and stir until smooth.

6. Lightly grease a 9×13 casserole dish.

7. Layer half of the potatoes on the bottom, then add some of the onion slices.

8. Place the seared pork chops on top of the potato layer.

9. Add remaining potatoes and onions over the pork.

10. Pour the creamy soup mixture evenly over the top.

11. Cover with foil and bake for 45 minutes.

12. Remove foil and bake uncovered for 20–25 minutes until golden and bubbly.

13. Let rest for 10 minutes before serving.

14. Garnish with fresh parsley or thyme.