Totally agree that pork chops are way too lean now for our old methods of cooking pork. I basically treat them like a boneless skinless chicken breast. Season and a quick saute in olive oil and butter. I season with the Pork Chop seasoning from Penzeys. I use the 1/2 inch or so thick boneless loin chops and they cook in about 5 minutes or so, just until no pink is in middle. I have also brined them and had good results.