Choose thick-cut pork chops, about 1 to 1.5 inches thick
Use bone-in chops for more moisture and flavor
Brine the chops in salted water for 30 minutes to 4 hours
Pat the chops dry before cooking
Season just before cooking
Bring the chops to room temperature for 15 to 20 minutes
Sear over medium-high heat to brown the outside
Lower the heat and finish cooking gently
Avoid overcooking
Cook to an internal temperature of 145°F
Rest the chops for 3 to 5 minutes before serving
Use a meat thermometer to check doneness
Marinate with acidic ingredients for added tenderness
Do not pound thin chops too much
Slice against the grain when serving