Brown then bake, I say! (post #4). Just repeating it 
It is the easiest way.
I’d say that depending on how thick it is, you could bake it/cook it on low until it’s mostly done, then turn up the heat and pan fry it to brown the outside a little (salt & pepper is the only seasonings).
Then, take it off the heat, and mix in some flour to the grease & crispy bits in the pan, until all the grease is in a sort of roux with the flour. Add some oil if necessary.
Put in milk until you have a slightly thin gravy, add salt, pepper, thyme, etc… to your taste, and cook down until you get the consistency you like.
Serve gravy over rice & the pork chop, along with collard greens, green beans, etc…
That’s how my 84 year old grandmother does it anyway…
Fill a glass baking dish with milk, toss in a couple of pork chops and cover with tinfoil. 350 for 40 minutes.
Mmmmmmmm!
Well, since this thread keeps going on and on…
Get a Thai or Indian spice blend, sear your chops, mix the spice with some water, milk, whatever, toss in some shredded carrots, some peas, maybe some peeled, diced potatoes, and here’s the secret: mix some peanut butter into it, a tablespoon or two. Bake.
Yummy. Garnish with green onions.
Tonight I made Mexican Pork Chops.
Preheat oven to 350°.
Brown boneless pork chops a few minutes per side in veg oil. Remove from pan.
Pour off most of the oil and add about 1/4 c each of chopped onion and chopped green pepper. Stir around a bit, until softened. Add 3/4 c rice, and stir around a bit. Add 1 tsp minced garlic, then a can of diced tomatoes. Add a can of corn, a can of kidney beans (rinsed and drained,) a small can of diced green chilies, and 1/2 c of chicken stock. Stir in 2 tsp chili powder and 1 tsp cumin. Add a dash of cayenne if desired.
Mix well, and turn out into a greased baking dish. Add the chops on top, cover with foil, and bake for about 30 minutes or so.
Hey, that crashing sound you heard? That was my jaw dropping and hitting the floor.
Because it sounds good, or because it sounds bad? Or was it even directed at my recipe? 
No, it was directed at the OP (me). Because she knows me personally, and she knows I don’t really cook and don’t do very well when I try (usually). I took a cooking class once, and got somewhat better at things. But I missed the braising class.
I make a reasonably good roast chicken, though. Which she then turns into the best chicken soup ever.
Maybe this is cheating, but I find that this method works even for my husband, an engineer who makes a mean Tuna Helper®©™ but is essentially useless at anything else having to do with food except grilling, which he still screws up sometimes because dammit I like my meat to stop mooing!, but anyway … these are the exact instructions I gave him:
Take 1 pork chop per person. Season lightly with salt and pepper.
Take a skillet big enough to fit pork chops. Heat over medium-high heat.
Take a stick of butter. Cut off 1 or 1½ tablespoons per chop.
When skillet is hot, melt butter. Swirl around to coat bottom of pan.
Add pork chops to pan, and cook for NO MORE THAN 3 minutes per side.
Just get the chops a wee little bit brown, and remove from pan.
Then, I take the prepared pork chops, and stick them in a baking dish. I add a package of scalloped or au gratin potatoes and “do them up” according to package directions, ignoring the pork chops in the bottom of the pan as much as possible. Cook the potatoes like the directions say. Serve. Garnish with a little bit of parsley flakes, if you feel especially “fawncey.”
Works for up to 4 pork chops. Just make sure the baking dish is large enough to hold everything. I think this ends up being a braise, mostly. For some reason, the milk helps. The best pork I ever had was braised in milk and fresh thyme and just a touch of honey, but I can’t find the recipe. So tender and perfect!
And also the fact that I have never known you to eat pork anything.
Oh, right. And that part.
San Francisco Chops
4 pork chops, 1" thick
Vegetable oil
Brown chops in skillet, then remove to a slow cooker. To the heated oil, add:
3 cloves garlic, minced
1/4 cup soy sauce
1/4 cup cheap red wine
2 tbsp brown sugar
1 tsp red pepper flakes
Heat until smooth, then add to chops in slow cooker. Cook 6-7 hours on low.
30 minutes before serving, combine:
1 tbsp corn starch
1 tbsp cold water
Remove chops and add cornstarch mixture to pot. Put chops back in and finish cooking. Serve with rice and broccoli.
Most loin chops are almost completely lean. There is a ring of fat around the outside, sometimes only one side, but there is no fat within the muscle (you know, little white streaks).
When I roast the whole loin, I marinate it AND wrap it in bacon, otherwise its sooo easy to dry it out.
Okay, I see what you’re saying, Hello Again. This did have a ring of fat around one side, maybe both, but there wasn’t much striation of the meat itself.