I found a guide to porkchops here, and the rib chop was mentioned as the best of the bunch, so definitely keep an eye out for rib chops, in addition to the notes about Duroc and Berkshire pork:
Even in the 1980s or early 90s I thought the pork chops my mom made were dry and flavorless. She pretty much just threw them in the broiler and cooked the heck out of them, with just the lightest dusting of salt and pepper for seasoning.
I only really started liking pork chops when I started buying thick cut, bone-in ones from a quality butcher. I season them with a generous amount of coarse salt, fresh cracked pepper, and a garlic / herb butter, then sear them in a cast iron skillet and finish them in a 375F oven.
ETA: I just looked at that guide in the post above mine, and it looks like I have been buying the rib chops, although I don’t think the butcher labels them as such.
I finally got around to going to a good meat market. The pork chops were delicious, just like I remember. I think I am done with super market meat.