Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes on each side until nicely browned. You're just locking in flavor—not cooking them through.

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Spread the sliced potatoes across the bottom of the dish in an even layer. Let them overlap a bit so they bake evenly.

Place the browned pork chops right on top of the potatoes. Sprinkle with a little salt and pepper.

In a bowl, mix together the cream of onion soup, French onion soup mix, and ½ cup of milk. Stir until smooth.

Pour the sauce all over the pork chops and potatoes. If your oven browns things fast, cover loosely with foil. Bake uncovered for 1 hour.

Poke a few potatoes with a fork. If they’re soft, it’s done. If they’re still firm, cover with foil and bake for 10 more minutes. The sauce should be bubbling and creamy.