Sauce. I have a couple of PC recipes that my pork-hating wife loves (pork is so drryyyy...).
Brown the chops in a skillet, then add a can of diced tomatoes with chilis. Cover and cook over medium heat for 4-7 minutes depending on thickness. Remove the chops to a plate and stir in 1/2 cup of mayo. Stir until the mayo dissolves into tomatoes and liquid to make a smooth cream sauce. Return the chops and warm, spooning the sauce over the pork.
Salt and pepper, then brown the chops on both sides over medium high. Remove the chops, add 1/2 cup of chicken broth, 8oz of sliced baby portobella mushrooms and deglaze the pan. Add 8oz of heavy cream, 1/4 cup of bourbon. Cook down, stirring until reduced by 1/2. Reintroduce the chops, turn to coat and warm through.