I realize that overcooking pork is not recommended, but I still cook pork chops the way my mother and grandmother did, and my husband loves them that way (HIS mother cooked them the same way). I flour/season them, and brown them well in a mixture of oil and butter, then lower the heat, add about a cup of liquid, and simmer them for about 45 minutes. The meat falls off the bone and is nice and moist. Makes great gravy to go with the mashed potatoes, too. I just don't like dry, chewy pork chops.
That's some good pork chops!
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