Both would work! Bone-in pork chops retain their juicy tenderness much easier due to the natural insulation created by the bone. Boneless pork chops are faster to cook but can dry out as a result so more care is required, especially when using thin boneless pork chops. In this recipe, I only sear the sides of the pork chops without cooking them through as they then get cooked further in the oven, covered with aluminum foil to prevent them from drying out.