Often I cook without a recipe.  I just look in my cupboard and see what I have that I can throw together.  In doing this you want to watch using things you aren’t sure would taste good but generally I play with spices alot and it works out pretty well.
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Most people use something wet before dipping meat in something.  Well, you don’t have to.  It might not be a thick crust but it’s still not necessary.  Here I mixed seasoning with bread crumbs and dipped my boneless pork chops in it.  I made sure to not only do the top and bottom but the sides as well.

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I then browned them on both sides in some butter.  I use I can’t believe it’s not butter but whatever you use would be fine.

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Once both sides were browned I put a lid on and turned the heat down to low for about 10-15 minutes.  You have to make sure they don’t burn.  When they were done they were nice and juicy.

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The seasoning I used on these particular pork chops was Garlic, Garlic & Dried Tomato and Garlic Pesto from Tastefully Simple.  The Pesto has dried tomatoes, dehydrated onion and garlic, basil, parsley, salt, black pepper and other herbs (they won’t tell you all of them).  I purchased it and didn’t like it as a dip so I use it many of my meat and pasta dishes.  You could just go into your herb cupboard and get basil, parsley and anything else you want to add yourself.
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Another version I have done is by mixing flour, salt and pepper and dipping the chops in that first.  Then you dip it into about 3 tbsp. of mustard mixed with 2 tbsp. of water.  Last  dip in a mixture of bread crumbs and Italian seasoning.  -They are cooked the same as above in a skillet.  With those ones I browned in hot oil instead of butter.

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My old standby is to slice onions and put into a pan in butter with the pork.  I toss some Season All or Italian Seasoning on top of them. Cover and cook until no longer pink inside.  Take lid off and brown both sides of pork.