My grandmother made this every Sunday during hard times, and we still request it at every family gathering

Preheat your oven to 325°F (165°C). Lightly grease a vintage-style casserole dish or any 9×13-inch baking dish with a little oil or butter to help prevent sticking.

Pat the pork chops dry with paper towels. If you like, season both sides lightly with salt and black pepper. Go easy on the salt—condensed soup can be salty on its own.
Arrange the pork chops in a single layer in the casserole dish. It’s fine if they fit snugly, but try not to overlap them so they cook evenly and stay tender.
In a medium bowl, whisk together the condensed cream of onion soup and the water (or milk) until smooth. You should see soft pieces of onion throughout the mixture—that’s what will give you that visible, tender onion in the finished gravy.

Pour the soup mixture evenly over the pork chops, making sure each chop is well coated and the sauce runs down into the sides of the dish. Gently tilt the dish if needed so the chops are mostly submerged in sauce.
Cover the casserole dish tightly with foil. This helps the pork chops braise gently in the oven, keeping them moist and allowing the onion gravy to develop flavor and a creamy, beige color.
Bake, covered, for 1 hour. After an hour, carefully remove the foil (watch for steam) and spoon some of the gravy over the tops of the chops.

Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the pork chops are very tender and the top has turned a light golden color in spots. The gravy should be thickened, creamy, and bubbling gently around the edges, with soft onion pieces visible.
Check for doneness: an instant-read thermometer inserted into the thickest part of a chop should read at least 145°F (63°C). If they’re not quite there, continue baking in 5- to 10-minute increments.
Let the pork chops rest in the casserole dish for about 5 to 10 minutes before serving. This allows the juices to settle and the gravy to thicken slightly more. Serve the chops smothered in the creamy onion gravy, straight from the baking dish to the table.
Variations & Tips