Prepare the Beef Chops: Sprinkle salt and freshly cracked pepper generously over the beef chops on both surfaces. In a large skillet, warm olive oil over medium-high heat until shimmering. Add the beef chops to the skillet and cook for approximately 3-4 minutes per side, allowing them to develop a nice brown crust while remaining slightly undercooked in the center. Once seared, transfer the chops to a plate and keep them warm.

Prepare the Potatoes: Preheat the oven to 375°F (190°C). Lightly coat a baking dish with a drizzle of olive oil to ensure a non-stick surface. Layer the thinly sliced russet potatoes in the bottom of the dish. Sprinkle the French onion soup mix evenly over the potatoes.

Make the Creamy Sauce: In a medium mixing bowl, whisk together the cream of onion soup and the milk until smooth. Pour the creamy mixture over the potatoes, ensuring they are well coated.

Assemble the Dish: Place the seared beef chops on top of the potatoes and creamy sauce. Cover the baking dish with foil.

Bake the Dish: Bake the dish in the preheated oven for 40-45 minutes, or until the potatoes are tender and the beef chops are fully cooked. Remove the foil during the last 10 minutes of baking to allow the dish to develop a nice golden brown color on top.

Serve and Enjoy: Allow the dish to sit for five minutes before plating and serving. Enjoy the tender beef chops with the creamy, onion-flavored potatoes for a satisfying meal!