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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.
Pat the pork chops dry with paper towels and season them lightly on both sides with salt and black pepper if desired.
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.
Pour the mushroom-soup mixture evenly over the pork chops, spreading with a spatula or spoon so each chop is well covered.
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).
Carefully remove the foil, then return the dish to the oven and bake uncovered for an additional 10 to 15 minutes.
Remove the dish from the oven and let the pork chops rest in the hot mushroom gravy for 5 to 10 minutes before serving.