From Amy Vanderbilt's Complete Cookbook, a couple of recipes for pork chops.

Back in 1961 when this book was published, pork wasn't the other white meat: it had more fat in it. To ensure juicier chops with today's pork, you might want to soak your chops in a brine before cooking. Use 1/4 cup salt in 1 quart of water, soak the chops for 30 minutes in the refrigerator and pat dry before cooking.

Baked Pork Chops, Dutch Style

4 thick pork chops
1 lemon, peeled and cut into 4 slices
1/2 cup bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
Drippings or margarine (or butter or oil)
Juice of 1 lemon

Start oven at 400 degrees. Place chops in a greased baking pan and top each with a slice of lemon. Sprinkle with crumbs, salt, pepper, and nutmeg. Dot with drippings or margarine. Add a squeeze of lemon juice to each chop. Bake 30 minutes to the pound or until well done. Serve with cauliflower.

Pork Chops, Polish Housewife Style

4 loin pork chops
3 tablespoons finely chopped onion
1 (6 oz) can tomato sauce
1/2 cup sour cream
1 dill pickle, cut fine
1/4 cup dry sherry
1 teaspoon salt
1/4 teaspoon pepper
Beet Salad as a garnish (see below)

Brown the chops on both sides in a heavy skillet over high heat. Reduce heat, cover, and cook slowly about 25 minutes or until the chops are almost done. Add onion. Cover and continue cooking 10 minutes. Add tomato sauce, sour cream, pickle, sherry, and seasonings. Stir in the pan and spoon the juice over the chops until very hot. Serve on a warmed platter and garnish with small pickled beet salads on lettuce leaf.

Here is that beet salad. I had to look up where to buy water cress these days: an Asian market or Publix supermarkets down south. I think if I was going to this garnish, I'd buy pickled beets at the store and forget the water cress and French dressing.

Beet Salad for Garnishing

Drain chilled canned or cooked whole beets. Slice thin. Combine with same amount of finely cut fresh water cress. Dress lightly with well-seasoned French dressing. Heap in crisp lettuce leaves. Use as a garnish around a large salad or meat platter.

Pork Chops, My Mother's Style

Thick-cut pork chops, the kind with the t-bone in them
Seasoned flour
Beaten egg
Saltine cracker crumbs
Oil
1 can tomato soup

Bread the pork chops by dipping them in seasoned flour, then the egg, then the cracker crumbs. Heat the oil in a flame proof pot you can put in the oven and brown the chops in it. Drain off extra fat. Pour the tomato soup over the chops and bake at 350 degrees, covered, for at least an hour, until the meat is very tender. It should be falling off the bones.