Ellie
I buy a whole or half pork loin and have it sliced (about 1" thick). I season with seasoned salt, pepper and garlic powder. I have used lemon pepper, cajun seasoning, italian seasoning mix & seasoned salt, and poultry seasoning - all are good on pork. Just sprinkle both sides of chops liberally and let it set for about 15 min before broiling.

I also cook chops in cream of mushroom soup or brown gravy sometimes (that works better in a dutch oven on top of the stove)

If you plan to roast it whole, you will need to let it marinade about 24 hours to get the flavor to soak in. I have used italian dressing or french onion soup mix (add some olive oil) in the past as marinade. This is my old WW marinade recipe:
/4 cup vermouth
2 cloves garlic -- minced
3 tablespoons artificial
sweetener
1 teaspoon worcestershire
sauce
1/2 teaspoon salt
1/2 teaspoon red pepper
3 tablespoons ketchup
2 teaspoons rosemary --
fresh, finely chopped

It does seem to be too carby for use now (might want to sub LC ketchup)

Char:
Glad the daily posting of my menu helps - I really appreciated seeing these when I was getting started and now this practice helps keep me on track.

Linda:
Sounds like you are doing great - hope you can outlast the 2 yo. I kept one for a week recently - it was quite an experience.