It says baked, but the directions don’t call for an oven.
I’ve actually seen this recipe elsewhere and the original instructions did suggest putting the skillet-browned chops in an oven, or just covering the skillet with a tight-fitting lid and cooking on the stovetop for an hour. So that’s probably where the “baked” comes from.
From a box sold in East Moline, Illinois.
Baked Pork Chops
2 pork chops, browned
2 onion slices
2 green pepper slices
salt and pepper
1 can tomato rice soup
1/4 tsp. thyme
1/2 soup can water
Pour last three ingredients over chops and simmer for 1 hour (275 deg. in electric fry pan).