My addition to the august group of members who have already posted is that technique is important with this. Add small amounts of whatever herbs/spices/flavorings you intend to use. Let the whole sauce cook a bit (about ten minutes), then taste. If you need more of something, add a bit more. That way, you won't accidently overpower the dish with unwanted flavor.
Also, by flavoring the mushroom soup first, if you don't like the flavor you end up with, you don't have to put it on the chops and ruin the whole meal. After all, you can always throw the chops into a bag of some coating mix and bake.
I would think the most complimentary flavors for pork have already been mentioned, i.e. sage, thyme, savory, rosemary, onion, and garlic. But don't forget lemon-pepper, fennel, oregano, and sweet basil.
A combination of oregano, basil, thyme, garlic, bay leaf, and onion, together with the mushroom soup, will surprize you. It is really pretty good. And you can even throw a good muenster or cheddar cheese into the mix.
Another great seasoning for your pork chop/soup dish is to add just the soup to cover the chops, and then top with your favorite pre-made stuffing mix.
It's all good.
Seeeeeya; Goodweed of the North