1In a small bowel mixed together Olive oil, thyme, rosemary, oregano, season salt, garlic powder, onion powder, ground pepper, and vinegar to make marinade. Put thawed pork chops in a ziplock bag with mariane, shake up to coat the chops and mariande for at least two hours.
2Preheat oven to 350%. In a large skillet, brown marinated pork chops and then place in a baking dish that had been coated with cooking spray.
3In a bowel, mix together the can of cream of mushroom soup with a half cup of vegetable broth. I used a vegetable bullion cube and hot water as it was what I had on hand.
4In the pan with the pork drippings, saute the chopped onion and garlic along with the pepper strips. I only cut two strips off of a green bell pepper and diced them up but you can add more or a different type of pepper if you choose. I also had a mixture in the fridge of onion, celery and garlic that I had left over from making tuna salad that I minced up in a mini food processor that I added to the skillet. Add the mushrooms and saute it all together.
5After the onion, garlic, pepper, and mushroom mixture has cooked for at least five minutes, add in the soup mixand cook for two minutes before pouring it over the pork chops in the baking dish.
6Cover the dish with foil tightly and stick it in the oven for an hour.
7Serve and enjoy! The meat will be so tender you won't need your knife and the soup/veggie mix will create a delice sauce to top the pork chops with as you eat. So tasty!