Subbing pork loin chop for whole tenderloin??
I would season the chops first, and then lay them in a shallow dish with a mixture of oil and crushed garlic. Let them marinate in this for about an hour, turning them over periodically, then take them out with tongs, draining the excess oil, and follow the recipe from there. The meat will not be as tender as the tenderloin, but should still be adequately succulent. You'll probably want to check for doneness after 30 minutes - you want them pink inside, but not red. I'm assuming these chops are at least 3/4" thick.
An alternative method would be to marinate the chops as above, then sauté or grill them until just barely done, and lay them onto the vegetables after they've baked for another five minutes or so. That might be more flavorful.