That recipe looks delicious! We buy those vacuum packed boneless pork loins all the time, and slice most of them into chops. I'm always glad to have a new way to cook them...Many thanks!
About the dill...I think 1-2 teaspoons of the dried dillweed is all you need. That's about what I use when I make my dill sauce, which usually turns out to be 1 1/2 -2 cups. We use it with salmon, and it doesn't come out as an over-whelming dill taste at all.
We get by with a little help from our friends