Might be partly just a practical decision, that once a restaurant commits to offering pork chops on the menu - and therefore commits to ordering a bunch of pork chops - they will want to make sure they get sold; having different ways of serving them increases the chance for sales. Nobody wants an underemployed ingredient lounging on their couch. 
And hey, if they cook that pork chop nicely, then count me in for trying the green sauce!
It also ties in with “Truly authentic authentic cooking”, which says that if life hands you pork chops, you better start coming up with some pork chop recipes. 
