Exactly what I do with the loin as well, and it's perfect for that. The loin chops already packaged up are pricey and almost good for nothing special. Little bitty lean pork steaks cooked hot and fast to about medium. Pound em, batter and fry em and oh boy, you've got a winner!
BB: this looks wonderful! They can turn out pretty tasty if you go H and F with them. If you're not one of those that believe that all pork need be cooked to death, i.e. well done, pork loin is surprisingly juicy considering the lack of marbling.
**Side note for those that may not know: the danger involved in pork lies on the surface, same as beef. The wee beasties we really need be concerned with are primarily on the surface and are killed fairly easy during cooking, but, this is with all meat.. Internal worry would come from parasites; trichenella. The CDC did a study some time back and in a 4 year span, only 90 cases were reported. Only 22 of those were related to pork. An even smaller number of THOSE were reported as raw or undercooked. Trichinellosis is a reportable illness, just like yellow fever, etc.. In short, chances of nabbing anything eating pork on the medium to med-rare side are just as risky as beef.. :)