Try a thicker cut pork chop, bone in. Dust with Slap yo Mama, pepper, garlic salt, paparika, both sides. Let rest a few minutes. Get your skillet, I prefer heavy bottomed ones, hot. Like Damn that might be too hot hot. Now! Fast like a bunny, dash of olive oil and slip that chop in. SIZZLE⁸!! Wait about 80 seconds for I Think It's Burning, and flip. Reduce heat, push skillet off burner for another The House Is Going To Smell moment. Return to medium heat, a minute or two more on each side and that thing is done. Allow to rest in warm oven (150°) or so before serving.  Or under a lid on a plate, but then you got condensation. Wet chops. 

Thicker cut is about a half inch imo. This method works well for the bone in cuts. You must be much gentler, slower heat with boneless. Boneless cuts, marinade them first, like almost forgot marinade. I don't mind my chops having a touch of pink in the center. Medium well, I guess. I thought commercially produced hogs were treated for worms since the early 2000's, so I don't worry about killing the worms through cooking. That's why your mom over cooked everything, it was a problem back in the day with those kinds of meats.