Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
Slowly pour in the chicken broth broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
While the soup is thickening and cooling start preparing the pork chops.
Preheat oven to 375 degrees F.
Sprinkle the pork chops with the garlic, salt, and pepper.
Heat oil in a cast iron pan and then brown the pork chops on both sides to get a nice sear, about 3-4 minutes per side.
Place the seared pork chops into an oven safe dish or keep in the cast iron pan and cover with the cream of mushroom soup.
Bake 25-30 minutes, or until the internal temperature of the pork chops has reached 145 degrees F.
Serve over pasta, rice, mashed potatoes, or as desired.
Notes
If you're using canned cream of mushroom soup instead of homemade you can use 1 can plus 1 cup of milk warmed up in a saucepan.