My favorite way to fix pork chops is to make them with a mustard cream gravy. I like to serve this with fauxtatoes and broccoli.
1 ds Olive Oil
5 T Dijon Mustard
2 T italian dressing
1?2 c heavy cream
What I do is brown the chops on both sides in a little olive oil and remove from the skillet. Add 1 medium onion, sliced, and saute the onion until soft. Push the onions to the side of the pan and return the chops to the pan.
Spoon a mixture of 3 Tbls Dijon mustard and 2 Tbls l/c Italian salad dressing on top of the chops and the onion.
Cover and reduce the heat to low-medium and cook until the chops are done. Depending on the thickness of the chops, it usually takes 15-25 minutes.
Remove the chops and onion from the skillet and stir in 2 Tbls Dijon mustard to the pan liquid, then add 1/2 cup heavy cream and bring to a boil.
Reduce heat, return the chops and onion to the gravy and heat until ready to serve.