I want to thank you, liloo, for the quick, easy, and delicious way to cook pork chops that you posted back in October. The combination of the white wine and the onions really transforms the pork chops -- and it's easy as pie to make a good pan sauce, as you said.
Mr. Smith used to dread pork chop night, now he loves it. This is great when all you can get are thin pork chops (a thick pork chop is a little easier to keep moist). Always a tender chop with this method.