The experts have changed how you cook pork chops now that trichina is not a problem in USDA approved pork. My kids gave me a newer version of The Joy of Cooking because mine was so out of date on pork chops. I will look it up later and let you know if someone has not done so already.

I find breaded pork chops are almost always moist.

Here are some recipes...

Here is a link that might be useful: Breaded chops

Good Q, and I'll be checking in later today to see what people answer. I have quit buying them, because they always end up dry. Thanks for askin.

I agree with Carla. I love breaded pork chops!

Just cooking them slower works. Also searing them on the stove top, and then finishing in the oven works as well. It gets cooked all the way through without toughening/drying out on top of the stove.

I also like them in the oven nestled in with rice and beef broth.They stay moist. Also stuffed.....put stuffing between 2 chops and tie string around to keep it all together. Again, cooked in the oven.

Depending on where you are, you probably don't want the oven on though!

Yep...breaded! I smear ranch dressing on mine...them roll in crushed stuffing mix, dash of salt & pepper....then fry in 2 TBL of canola oil(per chop). 15 min. per side. Delicious!

Don't over-cook! Like SheilaJoyce said - the USDA has reduced the recommendation for internal temp for pork to 145. (Still 160 for ground pork)

If you are grilling - use a quick read thermometer and pull the chops off at 145 and let rest for a few minutes. I always put them in a warm dish and wrap with foil while resting.

If you are pan frying it only takes a couple minutes to cook them depending on the thickness.

Scroll down the linked page for the cooking times chart.

Here is a link that might be useful: Pork Safety and Cooking times.

The only way I cook pork chops now is with the McCormick's Bag 'n Season pork chop seasoning packet with oven cooking bag. Put the seasoning on both sides of chops, put the chops in a single layer in the bag (that is in a baking dish, I use a glass cake pan) sprinkle 1/4 c. water in with the chops. Close bag with enclosed tie, cut 2 or 3 slits on top. Bake abt. 30 min. in 350 oven. LOVE them.

Here is a link that might be useful: McCormick's Bag 'n Season

I buy my pork from a local farmer who sells 'heritage' meats, meaning that the bloodline goes back to before they started breeding the fat out of hogs. They are fed the way they are meant to be, no antibiotics, and the pork must be cooked thoroughly. It is so flavorful! And I know it is not as healthy but it has taste and it never dry (unless I overcook!).

I love fried pork chops, pan fried and served with homefries covered with creamed corn and a side of applesauce. That was my birthday meal that my gram made me every year.

in the oven low (325) temp...we like it cooked thru...(no pink left) i cook a family pack from costco and freeze...then pop them out as needed...

Lynn, my favourite meal as a kid was breaded pork chops, mashed potatoes and creamed corn.

I was visiting my paternal grandparents and they asked me what I liked for a meal. I asked for that twice, in the time I was there!

I use Shake N Bake for pork, fry in a frying pan in oil, just a little and only till golden brown, not black.

I always just cook mine slow..with a lid.

I haven't had Shake & Bake pork chops in years! May have to pick up a package of it!

Oops, I am sorry. The grandsons came down for the day, and I forgot to come back with Joy of Cooking's directions. Here is their explanation:
...American pork is not the same meat it used to be-- it is both tenderer and leaner... Without the fat of yesteryear, which basted the meat and kept it moist as it cooked, pork can easily dry out...(T)he trichinosis organism is destroyed at 137 degrees F--well below recommended internal cooking temperatures [of yesteryear].

Sauteed Pork Chops

4 pork chops, 1-inch thick, patted dry

Season with salt, and pepper to taste.

Heat in a large skillet over high heat:
1 1/2 tsps unsalted butter
1 1/2 tsps olive or vegetable oil

Brown for 1 minute, turn and brown 1 minute more. Reduce the heat to low, cover the pan, and cook the chops for 5 minutes, 4 minutes if boneless. Turn the chops over, cover the pan again and cook for 5 minutes more, 4 if boneless. They will be well browned on the outside and slightly pink in the center. Remove to a warmed platter or plates. Increase the heat to high and boil down the pan juices. If desired, make a pan sauce or reheat a prepared sauce.

This is how I make them and they are always a hit!

Flour the chops and lightly brown them in oil. Put in casserole dish and pour Campbell's Chicken with Rice soup over them. Cover and bake at 350 for an hour.

I always use Shake 'n Bake for pork. It's almost the only time I use a prepared product like this, but I don't find pork chops to be moist enough any other way. The Shake 'n Bake has oil right in the mixture, and keeps the meat moist.