Boneless chops are great. I like my meat big and thick... cut a few chops about an inch thick. TRICK - dust with ground cinnimon, salt, roll in flour, pan fry... I fry thin sliced sweet onions separately in a little butter or ghee, salt or Lowery's seasoned salt, putting 'em in with the meat stops the crust from being as crispy as I like... Take a nice piece, 6 or 8 inches apply BUTT RUB (google for recipies - equal volume sugar, papprika, half volume salt, MSG, garlic FLAKES, onion FLAKES, ground cumin, course ground black pepper, I use a generous ammount of cayenne pepper flakes but you might not be able to handle it... Adjust everything to your taste... ), (I toss the meat and butt rub in a plastic Walmart bag and pretend I'm making shake-n-bake chicken, enough rub the thing is dry on the outside), rest overnight (leave in in the bag), in the fridge if you worry too much, roast on a rack so it doesn't swim, I like about 250 degrees all day, watch for too much drying, add a pan of water to the oven if necessary... Roast some of the loin without the rub... Loin cubes simmered with kraut... serve with mashed potatos and cornbread sticks... I'f you're cooking for 1 freeze some so you don't get burned out on it...