Preheat your oven to 350°F (175°C). Lightly grease a 2- to 3-quart white casserole dish (or similar baking dish) so the chops don’t stick.
Three simple ingredients arranged on a kitchen counter
Pat the pork chops dry with paper towels and season them lightly on both sides with salt and black pepper if desired (this doesn’t count as an ingredient, but it helps the flavor). Arrange the chops in a single layer in the casserole dish, overlapping just slightly if needed.
In a medium bowl, stir together the condensed cream of mushroom soup and the drained sliced mushrooms until evenly combined. The mixture will be quite thick—that’s exactly what you want for a rich, clinging gravy.
Thick mushroom gravy mixture in a mixing bowl
Pour the mushroom-soup mixture evenly over the pork chops, spreading with a spatula or spoon so each chop is well covered and the sauce fills the gaps around them. You want the chops to be nestled in the sauce but not completely submerged.
Cover the casserole dish tightly with foil to keep the moisture in and help the pork braise gently in the creamy mushroom sauce.
Bake, covered, for 45 to 55 minutes, or until the pork chops are tender and reach an internal temperature of at least 145°F (63°C). Thicker chops may lean toward the longer end of the range.
Foil-covered casserole dish ready for the oven
Carefully remove the foil, then return the dish to the oven and bake uncovered for an additional 10 to 15 minutes. This allows the top of the sauce to thicken slightly and take on a richer, grey-brown color, giving you that smothered, casserole-style look.
Remove the dish from the oven and let the pork chops rest in the hot mushroom gravy for 5 to 10 minutes before serving. The sauce will thicken a bit more as it cools slightly. Serve the chops directly from the casserole dish, generously spooning the creamy mushroom gravy over each portion.
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