I pan fry them so that I can keep an eye on how done they are. If I try to bake them, they come out tough.

Select pork chops that are light in color. The darker the color, the tougher the meat.

I pan fry with olive oil 2 min one side then I turn over and put butter, and during the last 2 min I pour the melt butter over the pork shop, then I leave to rest for 4 min, and they are not grease in the end.

Be sure to bring the meat to room temperature before you start to cook it - especially if you're cooking double or thick cut. You'll end up overcooking the outside to get the inside to temp.

And yes, brine it. Zip lock bag, some warm water, apple juice, a splash of cider vinegar, black pepper and some fresh herbs. 30-40 minutes with the chops on the counter flavors, keeps your meat moist, AND brings it to room temp!

I sear them in a moderately-hot cast iron skillet with olive oil, 2-4 minutes per side--then put the skillet in a 250-ish oven while I complete the side dishes. As long as I don't take too long with the sides, the chops come out wonderfully.

I should try brining--but I tend to never know what I'm planning to cook until the morning of, when I pull something out of the freezer.

Absolutely essential to brine -- with pork chops only need to do it for about an hour so no need for advanced planning. Plus you can make brine quickly by boiling 2 or so parts water to one part salt and then balance out the ratio with ice water.

I believe that whoever said go for the lighter meat is incorrect- the darker, more reddish cuts have always been more tender for me than the light-pink ones. Look for pork ribeyes, if your grocer carries them. Super tender!!

Thermometer!!! I think this is the biggest thing for me when cooking pork of any kind. Watch the temperature, and when it hits 145 deg F it is done. Oh and brining is also a good thing too as mentioned before.

The brine is your friend here. It will never fail and ensure moist, tender chops.

In my family we dip them in egg, then panko crumbs, sear and then bake. But the brining in apple juice sounds good, I think I'll try that!

This method is AMAZING. It's the only way I make pork chops now. http://www.thewednesdaychef.com/the_wednesday_chef/2012/08/dispatch-from-italy-pork-chops.html

I gotta be honest: I've tried a bunch of different ways, and the juiciest pork chops I've ever made were done by just following the instructions on the back of a box of Shake n Bake. http://www.kraftrecipes.com/recipes/rosemary-dijon-pork-chops-oven-63975.aspx Smear the bone-in chops with mustard and rosemary, toss em in the breadcrumbs, and bake. Sometimes you just want something old school and unfancy, you know?

Room temperature at cooking time is key. And yep, use the stove top and nice hot pan. I sear for total of four mins, turn the heat down stir in some wine to get the bits loose, stir in little liquid, plop in some good mustard, cover and take them out when they are still pretty soft when you press on them. They'll cook while they sit for five more mins and you will love them.

ubi - that is a LOT of salt. I'll bet they are delicious, but holy sodium.

Haven't tried this myself, but my mom swears by the Cook's Illustrated method: "Start with 1/2-inch-thick, bone-in rib chops. For juicy meat, place the chops in a cold pan over medium heat, then cover. Although starting meat in a cold pan sounds odd, if not downright weird, it makes quick-cooking a weeknight pork chop almost foolproof." http://www.cooksillustrated.com/recipes/article.asp?docid=156

Don't pull them off at 145-meat temp. rises as it rests. Pull it off at 140 and let it rest. That was one of the biggest mistakes I made when I first start cooking. I'd only take food off heat once it reached the temperature it was supposed to be , restulting in dry, overcooked food. Now I always take it off 5-10 degrees lower than the temp. I want. Let any meat/poultry rest for a bit to reditribute juices.

My last comment is proof of the effects of typing while drinking your third glass of wine. Sorry. Kind of :)

Turn off the fan in your convection oven. It will dry out the pork chops.

Sprinkle with a little unseasoned meat tenderizer on both sides, then pierce all over with a fork. Sprinkle again with a little seasoning salt and let sit in the fridge for at least four hours. Grill, but don't overdo it--the second side only takes a few minutes.

Um, buy good pork is the first tip, not the CAFO pork found in most grocery stores. Cook to a temp of 140, then take off the heat and let rest for 10 minutes or so to let the proteins settle and the juices to redistribute. Brining or pre-salting is good if you can't buy good pork.

I pan fry mine on a hot skillet. Cook to 140º-ish (yes, thermometer). Rest for 10 minutes. Also, farmer's market pork chops are better than what I can get at the butcher even. Yum!!

Two ways I have found work for me. First is a foreman grill. They always come out of there really juicy for me. I guess cooking them from both sides at once cooks them fast enough they don't dry out. The second is to bake them in a can of cream of mushroom soup with a half a can of water. Although the 'gravy' from that is the real benefit for me, not the pork itself. I just love it over rice. I'm sure you could use a homemade mushroom soup substitute if you didn't want to use the canned stuff.

My current favorite recipe comes from the Smitten Kitchen cookbook. It has the unlikely title of apple cider horseradish pork chops, and it blogged about not on SK, but instead here. I made these with my teenage daughter - and despite my dislike of horseradish they chops came out tender and juicy and powerfully flavorful.

buy center cut, bone in and brine them in a saltwater bourbon solution

i think pounding them helps tremendously.