Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Season the pork chops with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Brown the pork chops for 3-4 minutes per side, then transfer them to the prepared baking dish.
In the same skillet, add the diced onion, minced garlic, bell pepper, and sliced mushrooms. Cook until softened, about 5-7 minutes.
Stir in the condensed cream of mushroom soup and chicken broth. Bring the mixture to a simmer and cook for an additional 2-3 minutes.
Pour the vegetable mixture over the pork chops in the baking dish.
In a small bowl, combine the shredded cheddar, mozzarella, and Parmesan cheeses. Sprinkle the cheese mixture over the top of the casserole.
Sprinkle the dried thyme and paprika over the cheese.
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