How to cook boneless thin cut pork chops

I brown them slightly, add a can of cream of mushroom soup with half a can of water, cover and reduce heat to simmer. Cook for about 30 minutes. I don't use thin cut chops, so I cook mine longer. The soup makes a great gravy for mashed potatoes.
 
I just put some olive oil on them, add some garlic and pop them in the oven at 425 for about 20 minutes. They aren't overcooked or rubbery at all.
 










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