This can be the bone-in chops, boneless cutlets, or however you buy them.
I typically dip them in flour, salt them, then bake for about an hour, turning once. They end up with a crispy browned coating that way. Occasionally I have pan-fried them and they come out about the same...it is just getting more challenging to do that these days because they can't all fit in one pan. Recently, I found myself with just two large chops which weren't enough for my crew, so I cut them up and did a stir-fry which we all enjoyed.
I'm pretty boring with these, I guess...maybe y'all will give me new ideas.