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

Because this recipe is built on just three core ingredients, small changes can make it feel new while keeping the spirit of the original.
For a slightly richer, more old-fashioned flavor, always use milk instead of water in the soup mixture. If you prefer a deeper onion note and more texture, scatter a thinly sliced yellow onion over the pork chops before pouring on the soup; it technically adds another ingredient, but it stays true to the dish’s intent and gives you even more visible onions in the gravy.

You can also swap bone-in chops for boneless, but check them earlier, as boneless cuts tend to cook faster and can dry out if overbaked. For a little color, sprinkle paprika or black pepper over the top before baking—my grandmother did this when she wanted the surface to look more golden for company.
If sodium is a concern, choose a low-sodium condensed soup and season with salt only at the end, after tasting the gravy. Leftovers reheat well in a low oven or on the stovetop with a splash of water or milk to loosen the sauce; the flavors often deepen by the next day, making this an excellent make-ahead dish for busy weeks.