finally...pork chops that don't suck!

Since I started cooking I've had issues with pork chops. They're always dry and tasteless. But not anymore...
This technique is a combination of tips from friends, my mom, and other websites. I would not have guessed that cooking pork chops in milk would make them tasty, but it really works!
I recommend using a cast iron skillet.
First set your oven to 325.
Next, cut a large onion into thick wedges (maybe 1/4 inch each) and saute them along with some sliced baby portabella mushrooms in some olive oil. Season with coarse salt and fresh ground pepper then set aside.
Season 4 large bone-in pork chops. You can season them however you want, just do it generously. I've used a combination of spices, including a premade steak/chop rub consisting of sea salt, garlic, coriander and black pepper, which was good. Rub the spices into the meat. Make sure you get both sides. Sprinkle a little bit of flour onto each side then brown in some hot olive oil. Don't try to cook them, just brown each side for a minute or two. I have a 12 inch skillet and can brown the chops two at a time. Set them aside.
Scatter some of the onion and mushroom mixture onto the bottom of the skillet. Place the pork chops on top. Depending on the size of your chops and your pan, you may have to overlap the edges.
Warm up about 1 cup of either whole milk, half & half, or heavy cream. I've tried all three, heavy cream tasted best. Don't boil it- just warm it, then pour over the chops and onions and mushrooms.
Cook for 1 hour.
ENJOY! (and don't have a heart attack from all the fat!)