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Preheat your oven to 375°F (190°C). Lightly grease a ceramic 9x13-inch baking dish with nonstick spray or a little butter so the potatoes don’t stick.
In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Season this mixture with about ½ teaspoon of the salt and ¼ teaspoon of the pepper.
Spread the raw sliced russet potatoes evenly in the bottom of the ceramic baking dish, fanning them out slightly.
Sprinkle the remaining ½ teaspoon salt and ¼ teaspoon pepper over the potatoes.
Pour the soup and milk mixture evenly over the raw sliced potatoes in the dish.
Pat the bone-in pork chops dry with paper towels and season lightly with a pinch of extra salt and pepper if you like.
Lay the raw bone-in pork chops directly over the raw sliced russet potatoes in the ceramic baking dish.
Cover the ceramic baking dish tightly with foil. Bake at 375°F (190°C) for 45 minutes.
After 45 minutes, carefully remove the foil and return the uncovered dish to the oven. Bake for another 20–30 minutes, or until the potatoes are very tender and the pork chops reach an internal temperature of 145°F (63°C).
Let the pork chop potato bake rest for about 5–10 minutes before serving.