For the pork chops: Get you some. Bone-in or boneless whatever your preference. Bone-in take a little longer to cook but are harder to overcook so they might be good to start with. If your boneless pork chops are more than an inch thick, I recommend butterflying them to give you a thinner piece of meat that will cook faster and more evenly.
Find it online: https://hilahcooking.com/how-to-make-pork-chops/