Brining them would be my first choice. Makes for a tender, juicy chop.
This one is from Alton Brown; it's a good, basic pork chop brine. I use it a lot. Try it once, then add additions as you like. I usually give it a generous shot of hot sauce, Worcestershire, some garlic, and maybe some lemon juice.
2 C cider vinegar
1 C kosher salt (I've used 3/4 C table salt in a pinch)
1 C brown sugar
1 T dry mustard
1 T whole peppercorns
1 pound of ice (about 3 cups is close if you're using cubes)
Heat vinegar in the microwave, hot enough to dissolve the brown sugar. I do this in an plastic ice cream pail with a lid. Add the rest of the ingredients and stir to dissolve. Let sit for about ten minutes, add the ice and stir or shake to cool thoroughly. The ice doesn't have to be completely melted.
I like to pierce my chops pretty heavily on both sides with a fork before they go into the brine.
Add the chops, make sure they're covered with brine, cover and refrigerate for about two hours. Remove chops, rinse well, and pat dry. Discard brine. Let the chops come to room temp before cooking.
Don't overcook, chops only need to come to about 140 internal, and be sure to let them rest before serving.
Chris
