This is a quick and easy way to cook pork chops. The ones I typically buy are bone-in, but you can go with boneless if you want. The theory about the bone having all the flavor and such is total, well, hogwash if you ask me. I just think they look cooler, and frequently are thicker cut which I like to work with. If you do go with a boneless version you may need to adjust your cooking time a bit. The bone does take a bit longer to heat up and provides a bit of insulation to the meat, so the area nearest the bone may cook slower. That's why the thermometer is so important to me. You're aiming for a specific temp versus trying to gauge everything by time alone.