Slow-cooking pork 'chops'?
Given that this was a restaurant, it's possible that your pork was cooked sous-vide (vacuum packed and placed in a low temperature water bath for an extended time, and then quick-seared).  Cooking pork chops at precisely 140F for a couple of hours can create the effect you describe, but that requires specialized equipment.  There are ways that you can replicate the effect without a dedicated sous vide machine and vacuum sealer (google for "ghetto sous vide"), but those are frankly a bit sketchy for anyone but dedicated hobbyists (Upside possibility: perfect pork chops, tenderloins, and steaks.  Downside risk: Death from botulism or salmonella).

Boiling pork chops absolutely will result in horrible, horrible food.  Baking pork chops will end up with okay-but-not-particularly-tender-or-interesting food.  

Were I in your shoes, I would pan fry them, but try to do so for less time than you usually do.  If you're in North America, you don't have to worry about trichonosis, so it is no longer required to cook pork as long as the previous generation had to.  Medium-rare pan-fried pork chops can turn out tender, juicy, and flavorful, without any health risks.