Preheat oven to 375°.
If pork chops were refrigerated, take out for about 10 minutes to allow them to cook evenly. Rinse pork chops and pat dry. Toss with olive oil. Place pork chops in baking pan.
On both sides of pork chops, sprinkle seasonings - black pepper, garlic powder, thyme, and cajun seasoning.
Using a cast iron skillet, sear each side of the pork chops for 5-7 minutes each. Set aside in a larger skillet or casserole dish.
In a medium mixing bowl, pour in cream of chicken and herbs soup and milk. Add seasonings, thyme leaves, black pepper and salt. Mix well and pour soup over pork chops.
Cover pan and bake for 40 minutes. Uncover and bake for 10 additional minutes.
The cooking time for the pork chops will depend on if you are using bone-in pork chops and the thickness. The internal temperature should be 145°.
Serve with mash potatoes or rice.