I love the flavor of pork. As has been stated by everyone who has responded, lean pork is very easy to overcook, resulting in dry, tough meat. But there are several ways to prevent this. Here are a few tips.
1. In the future, purchase pork steaks, as they have better fat marbling and are more tender than are the chops.
2. Pan-Frying - This can be done successfully by several techniques
a. Sear in a hot pan for about 4 minutes per side, or until juices just
turn clear as they ooze out the top. Remove from the pan to a
serving plate and allow to rest 5 minutes before serving.
b. Pan sear in hot pan for 1 minute per side, then turn the heat to
medium, and add a tbs. or 3 of your favorite wine, or broth. Cover
and simmer for about 5 more minutes. Remove and serve.
c. Dip in egg-wash, then flour, and fry in a half inch of cooking oil over
medium heat until the coating is well browned. Remove from the pan
and serve.
d. Sear un a hot pan for about two minutes per side, then add your
favorite gravy, or sauce, or creamy soup. Cover and simmer for 15
minutes more.
3. Braising - Season, then sear the chops on both sides to a light brown.
Add broth or soup, cover, and place into the oven at 325' F. Braise for
30 minutes.
4. It was mentioned before, and seems like cheating. But Shake & Bake
for pork produces juicy and flavorful pork chops.
5. Grill - I do mine on a Webber Kettle, over a direct bed of hot charcoal.
Simply season the chops (salt, pepper, sage, thyme, etc.) and place
directly over the fire. Cover and close all vents to half open position.
Grill about 5 mintues per side. You'll know the chops are done when
juices begin to run clear on top. REmove to platter and let rest for 5
minutes before serving.
6. Velvet - cut chops into thin strips. Create a marinade of soy sauce, vinegar, onion, garlic, brown sugar, and cornstarch. Play with the amounts of each until it tastes good to you. Place the pork strips into the marinade and let it hang out in the fridge for 30 minutes.
Heat oil to 320' F. Place the strips into the hot oil and poach them until the cornstarch coating turns opaque. Remove to drain on paper towels. Serve with rice, and stir-fried veggies. These pork strips can be coated with sauces such as sweet & sour, teriyaki, peanut, maple glaze, etc.
7. Tempura Pork - Cut pork into 1/2" cubes. Lightly season with salt and 5-spice powder. In a large bowl, combine 1/2 cup flour, 1/2 cup cornstarch, 1/2 tsp. salt, and 2 tsp. double acting baking powder. Add 1 cup water and stir to a smooth batter. Place pork cubes into the batter. Drop coated pieces into hot oil and fry until golden brown. serve with your favorite sauce.
All of these will give you tender and juicy pork. Hope one of these will help.
Seeeeeya; Chief Longwind of the North