Heat oil in a skillet over medium-high heat. Season pork chops with salt and pepper. Brown 2–3 minutes per side and set aside.

Preheat oven to 350°F (175°C). Layer thinly sliced potatoes evenly in a casserole dish.

Combine onion soup mix, cream of mushroom soup, and milk. Stir until smooth.

Place browned pork chops on top of potatoes. Pour soup mixture evenly over meat and potatoes.

Cover with foil and bake for 1 hour until pork reaches 145°F (63°C) and potatoes are tender. Remove foil for last 10 minutes if desired.

Let rest 5 minutes. Serve with sauce spooned over pork and potatoes.