Pat chops dry with paper towel. Brush each chop both sides with the oil.
Empty packet of french onion soup into a dish and coat the chops thoroughly, ensuring dried onion flakes are firmly affixed to the chops.
Place the chops on a rack and cook in a hot oven for approximately 30 minutes, turning once, or cooked to your liking. Serve with baked potato in its jacket or crunchy roast potatoes with vegetables of your choice.