DarkSmoke the dish you describe is what I would call "smothered" pork chops...or maybe pork chop fricassee..The meat is browned, and then braised in a gravy (brown) until very tender...delicious over rice, smashed potatoes, biscuits etc...Sometimes keeping the liquid to a simmer and not a low boil can be an issue on a gas/electric stove...Maybe changing the pan (instead of a skillet) would help...adding more liquid (gravy) may help a bit. ~~~ Sometimes I take a stove grate off of one eye, and stack it on top of another...this raises the pot higher above the flame..If you try this be careful that you have a stable platform..you don't want hot pork chops and gravy in your lap!
They also make heat diffusers Click Here for an Example
that helps with stove top cooking (braising) .... Then, as already mentioned you could investigate the "In oven" braising method. Both methods will work for your recipe. HTH
Good Luck and Have Fun!