Please! Help me recreate the only dish my mother ever cooked that I liked!

[NotQuiteCockney]

Well, it may not have been the only dish, but it was close.

Ok, she would take a big roasting pan, and layer pork chops with slices of potato and onion, then pour a tin or two of condensed mushroom soup over it all, then put it in the oven.

I don't want to use condensed mushroom soup, unless you can buy a non-gross form of it in this country? But I want poached pork chops with mushrooms, I guess ... any recipes?

Replace soup with cream and mushrooms?

Can you cook pork in cream and mushrooms? Raw mushrooms, and then they cook in the sauce?

That sounds significantly nicer than condensed mushroom soup ...

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Mascarpone is too rich, I think. Cream sounds right.

Hw about a white sauce, enriched with cream, add fried mushrooms to it, and then pour over?

I think just cream would be quite rich.

I think cream would work fine, I would brown the mushrooms in a pan first, if too rich dilute with a bit of stock.

Sounds yummy, I'll have to try it.

Campbell's condensed soup - same here as it is over there.

Campbell's condensed soup - same here as it is over there.

Found a Delia Smith recipe similar to what you are looking for (without the potatoes, but you could just add them in)

BAKED PORK CHOPS WITH CREAM AND MUSHROOMS
Serve 4

INGREDIENTS:
4 large pork loin chops, weighing about 8 oz (225 g) each
10 fl oz (300 ml) double cream
2 oz (50 g) butter
1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish
8oz (250 g) mushrooms, thickly sliced
juice 1 large lemon
1 1/2 level tablespoons plain flour
salt and freshly milled black pepper

METHOD:
Pre-heat the oven to gas mark 4, 350°F (180°C).
Place a sheet of foil (large enough to wrap the chops in) in a roasting tin. Melt the butter in a large frying pan, and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil and season with salt, freshly milled black pepper and a sprinkling of thyme.
Add the mushrooms to the frying pan, adding a little more butter if necessary and fry until softened . Add the lemon juice and let it bubble for about 1 minute, then sprinkle in the flour and stir to mix well.
Spoon the mushroom mixture over the pork chops, then pour over the cream. Place a sprig of thyme on each chop, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Bake in the oven for 1 hour exactly.
Serve the chops with the juices poured over and garnish with the sprigs of thyme.

Ok, lots of ideas here. I think I will have a fiddle and try some out.

your poor mother ...

Did you try it out?