pork and tomato sauce is a great combo.
since you're using chops which are usually pretty lean, there's a few ways you can do them.
make the sauce first , then seperately brown the chops either by pan frying or grilling (but not cooked through), then finish them for just 10 minutes or so in the sauce. they'll still he tender and moist, and the sauce will ick up a little of the chop flavour. i've found this is the best method for an expensive cut of meat like a veal chop. but it works for pork, too.
the opposite end of the spectrum is to brown the pork chops well, then cook them a fairly long time in the sauce until the meat starts to seperate from the bone. they'll be tender in a different way than the first; more falling spart, but the meat itself will be a bit dry. the now heavily flavoured sauce will make up for that.
unless you're doing the first method,i prefer to use a fattier cut of pork like rib ends, sirloin ends, shoulder chops, or neck bones. after browning, you cook them in the sauce until extremely tender, and the bits of fat keep them moist and flavourful much like the fatty cut of pork shoulder used for brasciole when making sunday gravy (meatballs, sausage, brasciole, and veggies cooked for hours in tomato sauce).