Mom generally pan-fried her chops, and they always were delicious. However, I prefer to bake my chops in a 350-degree oven. I believe they are healthier and usually turn out less greasy that way.
The challenge, though, is keeping a close watch on the chops so they don't get too dry. While my recipe calls for the chops to be baked for about 45 minutes, that is certainly just an approximation, because cooking times in ovens vary, as does the type of dish, thickness of the chops and number of chops you are cooking.
My own creation combines a bread stuffing with thick, breaded chops. You can purchase thick chops at your grocer and, with a very sharp knife, carefully trim the fat and then cut a slice all the way to the bone of the chop to create a pocket for stuffing. Or, if you prefer, you can ask your butcher to cut the pockets for you.
Stuffed pork chops can be made healthier by baking them instead of frying.
I stuff before I bread the chops. It can get messy, but it will be worth it.
Stuffed pork chops
4 bone-in thick pork chops
For stuffing mix:
10 slices bread, broken into small bits
1/2 stick margarine, melted
1 teaspoon black pepper
1/2 teaspoon garlic salt
1 small onion, chopped
1/2 stalk celery, chopped