Here are a couple of ideas

Curried Mustard Pork Chops
Recipe By : Better Homes and Garden Low Fat- Low Cal
Serving Size : 4

1/2 cup spicy brown mustard
1/4 cup white wine
1 tablespoon curry powder
1 tablespoon olive oil
1/4 to 1/2 tsp crushed red pepper
1 green onion -- sliced
1 clove garlic -- minced
4 boneless pork loin chops -- cut 1-inch thick
papaya, mango, or carambola (star fruit) -- optional

1. For marinade, stir together first 7 ingredients.

2. Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6-24 hrs., turning bag occasionally.

3. Drain pork, reserving marinade. In a covered grill arrange preheated coals around a drip pan. Test for med. heat above the pan. Place pork chops on the grill rack over the drip pan but not over the coals. Cover and grill 30-35 min. or till juices run clear, turning once and brushing with marinade halfway through grilling time. Discard any remaining marinade.

4.To serve, place pork on 4 individual serving plates. If desired, serve with fruit.

Pork Medallions
Serving Size : 4

4 center-cut boneless pork chops -- pounded thin
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
2 tbl olive oil
1 clove garlic -- finely chopped
1 medium red onion -- thinly sliced
1 large sweet red pepper -- cut in 1/4" slices
1 pound red potatoes -- halved or quartered
1 can chicken broth -- (13-3/4oz)
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon dried rosemary
1 cup frozen peas -- thawed
1 tablespoon constarch, mixed with 1 tbl water

Cut chops into meddallions with 2-inch diameter. Season with 1/4-tsp salt and 1/4-tsp pepper. Coat pork with flour. Heat 1 tbl oil in large skillet. Working in batches if necessary, add pork to skillet; saute until browned all over, 3-4 min. per side. Remove to plate; keep warm. Add remaining oli, garlic, red onion and red pepper to skillet; saute over med.-high heat until softened, about 8 min. Add potatoes; cook for 3 min. Pour in broth, water, sugar, rosemary, and remaining salt and pepper; cover and simmer over med. 10 min. Uncover; simmer 5 min ot until potatoes are almost fork tender. Add pork and peas; toss to coat. Stir in cornstarch mixture; cook 3-5 min., stirring occasionally, until heated through and thickened.

Pork Chop Ole'
Recipe By : Taste of Home
Serving Size : 6

6 loin pork chops (1/2-inch thick)
2 tablespoons oil
3/4 cup uncooked long grain rice
salt and pepper
1 1/2 cups water
1 (8 oz) can tomato sauce
1/2 envelope taco seasoning mix (2 tbsp)
1 medium green pepper -- chopped
1/2 cup shredded cheddar cheese

In a large skillet, brown chops in oil; sprinkle with salt and pepper. Meanwhile, in a greased 13x9x2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350 for 1-1/2 hrs. uncover and sprinkle with cheese; return to oven until cheese melts.