There are many variations to pork chops, but in the interest of keeping it a bit lean, I chose the boneless chops.
Remove liquid and pat try with paper towels. Set onions aside.
I love fried pork chops, but in the interest of keeping it on the lite side, I will pan fry it in just a bit of oil. Since it is brined, it will not brown too well but it will be very tender. If you are going to fry them, using the brine first–they will be moist inside.
The stove was on one click above medium heat to allow them to cook slowly. You will see them shrink a bit but you may not get a good crust without using a lot of fat to cook with. Remove from pan and sauté onions.
Return the chops to the pan and simmer low for about 20 minutes.
I served it with black beans that I drained, rinsed and cooked with salt, pepper, onions, and stock. I skipped the rice to save on carbs. Squeeze lime over the chops, it’s really good!