I am not fond of pork chops either-sort of dry. I do use pork tenderloin often sometimes just with a rosemary branch skewered through it, a nice dry rub or marinade and cook on the barbecue, slice andserve with a sauce or not. We never over cook the pork! Another favourite is to take pork tenderloin, slice in 1" slice, place the slices between plastic wrap and pound them until thin. Cook on out side griddle on barbie, season with Vegeta, top with a havarti or fontina cheese. The cheese melts on the pork and it is amazing-favourite starter with our family as we gaher around a typical mixed grill meal. Vegeta is a very popular seasoning in the Balkans/Eastern Europe. It is available at Eastern European markets. I use it on meats, in pots of beans and soups. It is madeof dehydrated veggies and spices-yummy. Available in bags or shakers (sans msg. Shanti/Mary-Anne