With thin chops I like to s &p them, smear mustard on on side, put them in an oiled casserole with that side down and cover the top side with some sour cream.
Usually pour a bit of liquid under, just enough to keep them from burning and keep moist( broth or even water will do.)
Bake in the oven.
If they are thick chops, cut them in the middle to almost butterflying, s &p inside and out.
Put a slice of bacon or prosciutto and a slice of fresh mozarella in each. Make sure cheese does not hang out of the meat.
Brown both sides in skillet, sprinkle with oregano and finish in oven.