This is a wonderful comfort dish! Children love it, and don’t even know they are eating their veggies, unless you tell them. You will have very tender chops, that can be cut with a fork! Also, a great dish for any type of potluck.
Preheat oven to 350 degrees. Spray a large deep casserole with nonstick cooking spray.
Pat dry chops with paper towels. Season each with salt and black pepper. In a non-stick frying pan, warm olive oil over medium-high heat. Lay chops in pan in 1 layer and brown each side. When browned on both sides, take out of pan and lay on paper towels to drain.
Placed potatoes in prepared casserole making 1 to 2 layers. (Make sure to cover the bottom of the dish.) Cover with cabbage. Next layer with onions. Place chops on top of onions.
In a bowl, combine soups, then spread evenly on top of chops. Tightly cover casserole with aluminum foil. Bake for 1-½ to 2 hours. (Pork should read 160 degrees F on a meat thermometer.) When finished, let rest for at least 20 minutes before removing foil.