Two things for two reasons...
1) Brining will carry seasoning into the meat. That will give you the flavorful bite you are looking for...especially if you are cooking a double cut, or other thick chop or whole loin. A dry or wet brine will work. Keep in mind that a brine is more about flavor than it is moisture...which is why dry brining works so well. The meat is already full of moisture so a wet brine really can't make it much more moist than it was originally, if at all.
Which brings us to point #2...
2) Don't over cook it! Pork is done & safe at an internal temperature of 145. It will not be pink at that temperature so there is no excuse to cook it beyond that point. If you cook it to 145 it will still be moist. There really is no other trick to it.
