Let's go back in time when this was standard weekly fare...we all used canned soups in everything... and turned out delicious meals. Use either bone in or out chops, the thicker the better.
4 pork chops
4 Tbl olive oil, divided
salt, black pepper, and paprika
1 medium onion, sliced
8 ounces sliced mushrooms, sliced ( or 2 4 ounce cans mushrooms, drained)
1 can Cream of Mushroom Soup
1 cup milk
2 tsp instant flour (Wondra)
4 medium potatoes, peeled and sliced about 1/4 inch thick
Grated cheddar or those fried onions in a can for garnish ( either is optional)
Season the chops with salt, pepper and paprika, and in a large saute pan brown them on both sides in 2 Tbl of the olive oil. Remove from pan and arrange in a shallow casserole dish.
In the same pan, add 2 more Tbl olive oil ( if needed) and saute the onions and mushrooms until the onions soften a bit. Stir in the instant flour. Add the soup and milk and combine thoroughly. Season with a little more salt, pepper and paprika.
Arrange the sliced potatoes around the chops and pour the mushroom soup mixture over the whole thing. Bake, covered, at 325F for 50 minutes. Remove cover, raise oven temp to 400F and bake 15 minutes more, sprinkling the onions or cheese over the top at this point.