So I was talking about marinades in another post and when it came to pork I realized I do it differently than other meats.
I don't marinate pork before cooking, I sorta do it during. I rub my pork chops in cooking oil then press both sides into a dry rub. Then I put them in an iron skillet with onions. After flipping I reduce heat to low and add liquid. I usually use angry orchard or any apple beer/hard cider. Really any beer or even ginger ale works. Then I cover with a lid on low heat and cook until most of the liquid is gone and pork is done. Makes them juicy and flavorful.
For the dry rub I use salt or meat tenderizer, blackened seasoning, or sometimes Italian seasoning. Black pepper or Southwest Mrs dash is good too.
Chops are cut so thin now days. But I buy thick cuts. So the time is different for each. I flip the chops once in the broiler.
Once out, you can cut them with a fork. Be sure you wrap them well so the juices don't escape once turned.
I usually cook them with Scalloped potatoes, (my favorite), peas and Brussels sprouts. A loaf of homemade sour dough goes well.....
I like to make fried potatoes and onions with mine. Baked sweet potatoes are good too. And corn of course.
I actually made pork chops for dinner Tuesday. I made coleslaw and Mach choo.