Season the pork chops with salt and pepper on both sides and place them in a skillet over medium-high heat with two tablespoons of oil. Fry them well on both sides, then remove from the skillet and let them rest until cool.

In a bowl with the crumbled bread (like pinches), add a teaspoon of pepper, half a teaspoon of salt, half a teaspoon of onion salt, dried parsley, and crushed rosemary. Gradually pour in the milk while mixing until it reaches a soft paste consistency.

Arrange the cooled or warm pork chops in a baking dish lined with aluminum foil or parchment paper. Cover each chop with the bread mixture, and place a small piece of butter on top of each chop (about half a tablespoon each).

Bake for about 10 minutes (until the bread mixture is firm).

Once the bread is firm, spoon the cream of mushroom soup over each chop (about 2 or 3 tablespoons per chop) and return to the oven until lightly browned (about 10 minutes).

This dish can be served with rice and corn, or with macaroni and cheese and a fresh salad.