Have you tried an independent butcher shop?

I always brine our Boneless pork chops in a milk/salt mixture in a ziplock bag and stick it in the fridge. Usually overnight but a few hours also works. Then I flour with seasoned flour and heat up a pan with a bit of olive oil. I let it get hot then put the chops in and cover the pan for 5 min. Flip the chops and cook for 31/2 min covered. Remove from heat and let rest 5 min still covered. The chops are tender and juicy. Hope this helps.

I always buy bone-in pork chops and try also to get them with the tenderloin attached. I salt/pepper & brown them on both sides, take them out of the skillet, saute some onions/apples - put the chops back in lid on cook slow until the chops are done. Usually tender that way. We're having some tonight BTW. The only time I buy boneless is if I want to pound them thin for cutlets.

Have you tried sous vide cooking?

Re better cut, In my area, the stores sell “pork steaks”, they are from the shoulder.

I always buy a pork loin and cut it into chops. I like them breaded, they stay nice and moist that way.

jojoco, what measurement of salt to milk do you use?

We purchase half a pig from a local farmer and the chops are very juicy and the bonus is they are steroid, anti-biotic and growth hormone free.

I do like Jasdip--buy a loin & cut into chops. The raw meat retains more moisture when it is in a big chunk vs being sliced into smaller pieces that will drain & dry out before you have a chance to cook it. Also, like Lindac says, don't cook it to death. An insta read thermometer will help you until you get the hang of it.

Elizabeth, my DH would love it if I filled our freezer with half a pig! How nice for you : )

I agree, pork chops aren't the same. It took me a while, a long while, to figure out how to make them juicy again. I also buy pork loin, slice it up into separate serving sizes. Those I tend to sous vide, and when I finally found the right time and temperature they are juicy. Otherwise, a coating of some sort, or liquid added (tonight we're having chops in a skillet with onions, peppers, and tomatoes, lots of juice from the tomatoes), and I do find the bone in to be better, but also harder to find, and costly compared to a large loin on sale.

Thanks for all the advice. I found a recipe online from Morton Salt for a brine and bought another cut of pork chop that is not as lean as loin chops. (arm? shoulder?) Brined them 8 hours as directed. What a difference!

brining helps.

the dilemma is how to get nice browned exterior without overcooking. especially with very lean meat and thin cuts.

I chose thick cuts, cook to a low internal temp, remove from heat, pat dry with paper towel, coat one side with something to accelerate browning (flour, butter, etc), heat pan to very hot with some oil, sear just that one side, and plate with the seared side up.

I marinated pork tenderloin yesterday that we grilled last night. Really good served with mango salsa. They cook pretty fast on the grill, so it can be easy to overcook. However, not overcooking them results in tender and juicy meat.

Pork tenderloin was always a favourite of ours. I can't do pink though, It tastes too porky if I have it pink. Not overcooked, but cooked through.