Choose bone-in pork chops or thicker cuts
Avoid overcooking
Use a meat thermometer and cook to 145°F (63°C)
Rest the pork chops for 3 to 5 minutes after cooking
Brine the chops before cooking
Marinate the chops before cooking
Pound thicker chops to even thickness
Sear quickly over high heat, then finish gently
Cook with a little fat or butter
Let the chops come to room temperature before cooking
Slice against the grain after cooking
Use a tenderizing marinade with acid or enzymes
Avoid cooking straight from the refrigerator
Do not repeatedly flip the chops
Cover loosely with foil while resting