Pork, whether cooked on a grill, in the oven, in a pan, or in a slow cooker will become very tough when overcooked. My best pan-fried pork chops are cooked over medium high heat in a covered pan with a a couple tablespoons of liquid. The liquid can be pork broth, wine, water, apple juice, etc.
First, heat the dry pan to medium heat, unless you are using a non-stick pan. Then, add a tbs. of oil and swirl it around to completely cover the cooking surface. Place the chops into the pan and immediately cover. Cook for about 4 minutes. Flip the chops and cook for another four minutes, covered. Of course the timing depends on the meat thickness. For the average supermarket pork chop, this amount of time will work well. You will know the chops are done when the juices run clear. Oh, the cooking time will also increase as you increase the number of pork chops in the pan.
I detest the flavor of wine, and all alcoholic beverages, except sherry with pork. But you only need 1 tbs. per chop to add great flavor.
Remember, pork can, and in my opinion, should have a hint of pink in the meat. At that color (about 145 to 150 degrees F.) all nasty micor-critters are dead and the meat is safe to eat. The pork is still juicy and tender. This is especially important if the meat is very lean.
I know that it is frowned upon around here to use meat tenderizer. But a bit of papain-based meat tenderizer sprinkled into the meat, which then has a thousand or so holes (well, maybe not a thousand) poke in it with a for, will come out with a great texture. Just remember that most meat tenderizers are heavy with salt, so use sparingly. Another great method to tenderize lean pork is to again poke it with a for, and then soak it overnight in milk. There are enzymes in the milk that help break down the protien fibers without making them mushy.
Make sure the side dishes are done before starting the chops if possible, as they take up to thirty minutes to prepare, depending on the sides. Imediately plate the pork chops with the side dishes. You can also add immense flavor to pork chops by serving with something like plumb or hoison sauce, or fruity sauces such as cherry, apple, or pineapple. Stone fruits also go great with pork chops. So heat up some peach slices with a bit of cinamon and nutmeg, and place them on top of the plated chops if you don't want to make a sauce.
Hope this helps.
Seeeeeeya; Goodweed of the North