Here's a quick and simple preparation for 3/4-inch pork chops. Just dust with a dry rub and pan fry for a few minutes over medium heat. I used paprika, chili, onion and garlic powders.
This picture below shows that these are porterhouse and t-bone pork chops. 
I served these with a side of sauteed shiitake and oyster mushrooms, and steamed broccoli.
These are the beautiful fresh mushrooms that we obtained at the Burlington Farmer's Market.
