Basically they are just talking about "finishing it" you broil it to get that last bit of brown or even crisp... sometimes baking a chop won't get it.. the broil will bring out the flavor..
so yes, do you have broil on high.. otherwise, while it's warming up, you ll simply continue to bake the chop.. then once it's hot, put the chops right under it.. look out.... they can in some incidences broil quick... so after a minute, take a peek.. if not brown enough, then another...
as for as needing anything in the baking dish.. alone is fine IF there is already a bit of oil.. (usually chops have it) in some restaurants, chefs will take a small pad of butter and put it on top to to seal in more flavor..
I would ONLY do that if the meat has no fat on it.. when you have meat with no fat, it's usually pretty lean, which is a good thing, but on the other hand, makes crisping it a bit hard to do..
the thing you can do is the reverse.. brown the chops first in a pan with a little oil... then bake them.. often, people do that with large roasts... it's called searing.. it's up to you..
best of luck to you :)