I have become a fan of really good salt, ever since one of my students gave me some of her home-made Hawaiian salt (literally, made in Hawaii by her in-laws). With simple, few-ingredient recipes, quality salt in the prep makes a huge difference; so, if you do not have super salt, at least use good kosher salt, if possible; if not, you will still have a great meal at the end using table salt. I have cooked these pork chops with the bone-in, and boneless. I prefer boneless, largely because they are easier to eat – you do not have to cut around that damn bone; that said, boneless requires a touch more care, as they dry faster than bone-in. The pan sauce is totally variable; you want a basic beginning (onion and garlic) and some liquid; beyond that, use anything you want, but keep it simple.

• Prep one chop per person: rinse, pat dry, and rub salt into the meat; add pepper, and oregano (I really like Greek oregano that you buy on the stalk, but any works), let sit while you prep for the pan sauce. 
  
• For the sauce:
  • Onion, chopped – amount is by your pan size, and number of eaters – a half onion per person is plenty.
  • Garlic: about a tablespoon per onion, minced
  • Fluid: a half cup of stock, and a quarter cup of port for two chops is a good guide, but, this is not baking; you can be very liberal in interpretation the point is, that you still want a very fluid sauce when you return the chops to the pan.
  • you will be adding a pinch of oregano to the sauce, along with: a dash of Worcestershire, a dash of Tabasco (totally optional), and a dash of balsamic.
    • optional: sliced mushroom

Pre heat the pan with olive oil and a touch of butter:

• Cook the chops, in sets if need be so that you do not crowd the pan, for four minutes the first side, and one minute the second side;
• Remove from the pan;
• Add a touch of fluid – the port here is good, and scrape up the frond (the good sticky stuff);
• Add the onions and probably a touch more olive oil; cook until softened – about five to seven minutes;
• Add the garlic until fragrant; about a minute
• Add stock – enough to fully cover the onions, and Worcestershire, Tabasco (if using), a pinch of oregano, and a touch more port;
• Taste and adjust salt and pepper;
• Return the chops to the pan, browned side up, and cook, partially covered (almost completely covered), until the chops read 150°f in the center; remove the chops and boil down the sauce to thicken.

Plate the chops: I like them sitting on top of a starch, be it pasta, rice, or mashed potato, and spoon the sauce over the chops.

Green: Pork chops are such a strong flavor, that roasted vegetables (e.g. broccoli and carrot) go very well.

From start to finish, the entire meal can be done in slightly more time than it takes to cook the starch, and the result is very good.