Interesting one.
Food cooked constantly in foil in the oven tends to get an insipid boiled taste, as it is effectively cooking in steam. The steam envelope effectively keeps the temperature down, so limited caramelisation takes place. And it's that "part of the way towards carbon" stage that makes food so nice.
On the other hand, the full heat of the oven may be too much for a thin bit of meat like that, making it tough. And pork usually doesn't need any treatment to make it tougher.
If uncovered cooking does make the chops too tough/dry on the first attempt, I would try 50/50 covered/uncovered the next time you do them. Either add or remove the foil somewhere near half-way through. A full-time cooking in foil is likely to disappoint, I think.
