I put 2 TBSP of almond flour and 1 tsp of coconut flour, along with smoked sea salt and black pepper into a container and stirred. I laid each pork chop into this mixture (for a paleo "breading") and cooked the chops in a skillet with 2 TBSP coconut oil on medium, until they were browned on both sides.
Then, I turned them down to a lower temperature and added maybe 1/4 cup of water (I didn't measure...) and put a lid on them so they become much more tender. I turned them over every 5-7 minutes, 2 or 3 times, until they looked perfectly tender.
Sometimes I add rosemary, but not this time.