I have two suggestions:
America's Test Kitchens says you can brine your pork chops in a little bit of baking soda and water to help tenderize the pork chops. Then you rinse them off and cook as usual. If you look on their website they will have the exact instructions.
Secondly, and what I use most often is a Jaccard Meat Tenderizer. I saw this tip in an article on how the steak restaurants make their steaks so tender. I purchased one about ten years ago and I am really glad I did. This tenderizer has 48 stainless steel blades in it and you can use it on your beef, chicken and any other meat that needs tenderizing. Here is where you can get one:
https://www.amazon.com/Jaccard-20034...eat+tenderizer
It is well worth the money. You will never have a tough pork chop ever again.