In a skillet over medium heat, heat vegetable oil. Season pork chops with salt and pepper (optional), then place in skillet. Sear outside of pork chops until browned, about 2-3 minutes per side. Once seared, transfer pork chops to prepared paper-towel-lined plate.
In a medium bowl, whisk together cream of mushroom soup, milk, and French onion soup mix. Set bowl aside.
Add the baby gold potatoes to prepared baking dish, evenly covering the bottom. Net, cover the potatoes with white onion, then place the seared pork chops on top. Finish by pouring the mushroom soup mixture evenly over all of the ingredients.
Cover dish with aluminum foil and bake for 30 minutes.
Remove dish from oven and remove foil. Sprinkle mozzarella cheese evenly on top. Return dish to oven and bake, uncovered, for an additional 15 minutes or until internal temperature of pork reaches 145 degrees F.
Allow dish to cool 5-10 minutes before serving.
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