Substitute use 4 bone-in pork loin chops, 1/2 inch thick for the boneless chops. Cook pork chops uncovered about 5 minutes on each side or until browned. Reduce heat to low. Cover and cook about 10 minutes longer or until pork chops are no longer pink in center.
Make pork chops and keep warm as directed above. Add 1/4 cup dry sherry to skillet. Heat to boiling, stirring constantly to loosen browned bits from bottom of skillet. Stir in 1/2 cup whipping cream, 1 tablespoon country-style Dijon mustard, 2 teaspoons chopped chives, 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. Simmer uncovered, stirring frequently, 3 minutes or until slightly thickened. Serve sauce over chops.
Omit all ingredients except pork chops. Mix 1 teaspoon chili powder, 1 teaspoon chipotle chili pepper powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon ground red pepper (cayenne), 1/4 teaspoon garlic powder and 1/8 teaspoon ground black pepper in small bowl; rub on both sides of chops. Cook as directed above. (Pork chops will get very dark from the spice coating.)