While oven is heating chop up sliced mushroom into about 1/4 inch or smaller.
Combine both cans of soup, Onion and Mushroom.
Mix in the chopped up mushrooms with the soups and sit aside.
Take Onion and slice into about 1/4 inch slices and then cut slices into quarters.
In a pan using a non-stick spray give pan a light coating.
Put a small amount of the soup mixture and about 1/3 of the Onions on the bottom of pan then place the 4 Pork Chops on top of the first thin layer of sauce and onions.
Season with Black Pepper if desired on top of Pork Chop layer and then spread remaining sauce mixture on top.
Cover with Aluminum Foil and bake for 45 minutes or until Pork Chops are no longer pink.
Remove Pork Chops from pan leaving sauce, you can then use sauce as is or thicken for gravy using Corn Starch/water mixture know as a rue and thicken over medium heat in sauce pan adding Corn Starch and water mixture slowly until thickness desired is obtained.