I used to love pork chops, but these days they are so tough that I end up using a pork tenderloin. It cooks in about 30 minutes, and you can add a lot of flavor with a simple rub. Here is what I did last night.
I used a small tenderloin and I rubbed it with a mixture of chopped garlic, salt, pepper, and horseradish, then let it sit at room temperature while I got everything else ready. Thinly slice some onions or leeks and saute them in a little olive oil. I used some sliced fresh fennel here too, nice but not necessary. When the vegetables are soft and pale golden, scrape the chopped garlic off the roast and to the pan stirring for a minute or less. Put everything into the pan you are using for the roast, preheat oven to 400, wipe out the saute pan and brown the pork loin. When the meat is browned put it on top of the vegetables. Deglaze the pan with some white wine and pour it over the roast, then pour about 1/2 cup of apple juice over everything and pop it into the oven. Cook for about 30 minutes, less if it's tiny. You want the apple juice reduced to a syrup, and the pork still with a tinge of pink to it.
This is good with mashed or roast potatoes. If you are roasting the potatoes, preheat your pan while you preheat the oven. Use baking potatoes cut into quarters or sixths and start them in the microwave. Cook in the wave for about 4 minutes then take your pan out of the oven, add olive oil and the potatoes (watch out for spattering). Salt and pepper them and then roast them until crisp and golden.
This tastes good with some spinach, and apple sauce on the side is a must.