pork tenderloin "chops"

[AAlmeter]

I often cook for my father and he loves 'em. He usually gets them 1 1/2" thick. Any ideas on ways to liven them up?

I may use the BBQ rub I use for my smoked ribs on them, sear them in a cast iron skillet, and then pop them in the oven for the remainder. Its snowing out, and I don't feel like getting the grill ready to go.

I usually grill them with Montreal Steak Seasoning.