Choose bone-in or thicker pork chops
Brine in saltwater for 30 minutes to 4 hours
Use a dry rub with salt and let rest before cooking
Marinate with acidic ingredients for 30 minutes to 2 hours
Use a meat mallet to pound chops evenly
Score the fat edge to prevent curling
Cook to 145°F internal temperature
Rest the chops for 3 to 5 minutes before slicing
Slice against the grain
Avoid overcooking