Recipes

[Eileen in Virginia]

I use thick-cut, boneless pork chops.

Score the fat on the sides of the chops and use a Deni tenderizer to break down the meat/muscle fibers. If you don't have a Deni, a fork will work. 

Season with garlic salt and freshly ground pepper, then sauté in a little oil for 5 minutes per side to brown.

Top the chops with onion slices, then pour in about an inch of water (maybe a little less, depending on the thickness of your chops). 

Cover, bring to a boil then cook on medium heat for 30 minutes. Add a little more water, if it's evaporating too much. 

We like them with the cooked onions, applesauce and steamed broccoli. 

[ECBG]

I get the boneless loin pork chops and cut them up to put in a stir fry.

Other times, I give them a good rub with a mixture of salt, garlic, marjorum, and sage which is also my rub for a pork loin roast.

Bake pork on 325 (not 350) degrees 30-45 minutes until done.

[Jackyl]

I found for basic breaded pork chops, mine are very moist if I air fry them.  Baking them in the oven results in the dry chop, but mine are very moist in the air fryer.