Braise pork chops in a frying pan until lightly browned.

Place the braised pork chops in an oblong baking pan.

Cut the onion into slices or small pieces.

Spread the cut onions evenly over the pork chops in the pan.

In a separate bowl, mix the cream of chicken soup with a little milk until smooth.

Spread the cream of chicken soup mixture evenly over the pork chops and onions.

Cover the baking pan tightly with aluminum foil.

Bake in a preheated oven at 375°F (190°C) for approximately 60 minutes, or until the pork chops are tender.

Once the pork chops are tender, remove the foil for the last few minutes to allow the top to brown slightly (optional).

Remove the casserole from the oven and let it rest for a few minutes before serving.

To make gravy, use the sauce from the casserole after baking, optionally thickening it with a cornstarch slurry if desired.