Pork chop is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Anatomically adjacent — country-style ribs are cut from the blade-end of the loin (where chops also originate) but are thicker, more heavily marbled, and have rib-like proportions. Pork chops are centre-cut; country-style ribs are blade-cut.
Kassler Kotelett is the bone-in chop variant — same cut as a pork chop, but brine-cured and cold-smoked rather than sold fresh.