Preheat the oven to 350 degrees F.

Season both sides of the pork chops lightly with salt and black pepper.

Place the flour in a low bowl or plate. Dredge the pork chops in the flour to give a light coating, shaking off any excess flour.

Heat the oil and butter in a large skillet over medium high heat. Once hot, add the pork chops and sear for 3-4 minutes per side, until nicely browned.

Transfer the pork chops to a 9x13 baking dish.

Reduce the heat to medium. Add the onion to the same skillet and saute for 5 minutes, until softened. Add the garlic and saute for 1 more minute, until fragrant.

Add the cream of mushroom soup and ⅓ cup of the broth to the pan. Stir well and scrape any browned bits off the bottom of the pan. Add the additional broth, if needed to loosen the mixture up a bit. (It should be on the thicker side though, not watery or soupy.)

Turn off the heat and remove the pan from the heat. Stir in the Greek yogurt until well mixed with the sauce.

Pour the onion gravy mixture over the pork chops in the baking dish. Cover the dish with aluminum foil.

Bake at 350 for 22-24 minutes, or until the pork chops are cooked to an internal temperature of 135 degrees F.

Remove and let the pork chops sit for 5 minutes to rest. Serve the pork chops with plenty of the gravy mixture and enjoy!