For the chops, Id sear them in a hot skillet, remove and cook up some sliced onions in the skillet, add a roux and make a gravy. Put the chops back in and finish cooking them. Serve over mashed potatoes.
Some of the characteristics of pork loin that I like are: even texture throughout the whole cut, and how well it holds up to aggressive flavoring. I've heard that the trich worm is no longer a health concern, but I would still make sure to cook it thoroughly. But not to overcook it, especially a thin cut, so it doesn't get tough and dry.
I ditto the suggestions: chops are great soaked in gravy, and pork chunks in a green chile stew is one of my favorite dishes. It also stir-fries well. Cut the thin chops into thin ribbons, cook with long juliennes of your choice of veggies and an oriental sauce. Serve with rice or a thin flat bread like tortilla.