Pork chopsI like a thick, boneless chop (1.5-2"). I usually cook the same method, but with different components.
*Heat oil or butter in pan, sautee onions or garlic until softening, then scrape to sides.
*Brown the chops on all sides on fairly high heat.
*Add liquid: broth, BBQ sauce, oj, apple cider, vinegar, mustard, canned peaches, honey, molasses, soy sauce, Bragg's... generally some mixture of the above (don't do just a sweetener or just vinegar)
*Add extras: thyme, rosemary, bay leaf, salt, fruit chunks, canned fruit, asian spices, brown sugar, cinnamon, cumin, cilantro
*Turn heat down to medium, cover and simmer ~15 min. Should still be very pink in the middle, but clearly cooked through.
Tonight I sauteed the chops in butter with Thyme and black pepper. Then I added extra strength chicken broth (1 cube bouillon, 1/2 c. water). Took the chops out when they were done and added corn starch to the liquid in the pan. Thinned it back out with milk for a super-tasty gravy. Served with noodles and steamed fresh spinach. HUGE hit.
The trick is to get the chops off the heat as SOON as they're done. Not so easy. If you can't keep an eye on them, the crock pot is your uber-friend. Throw thick chops in with a few chopped apples, some vinegar and some mustard; or go the easy route and dump in some bottled BBQ. It will thin out while the chops cook, leaving a very mild, pulled pork type result. Yum!