Nothing to add to what everyone has said about why your pork chops are too dry. But I do have other options to help make it moist and tender.
When you purchase pork, just as when you look for beef, choose product that is well marble with specks of fat. This fat adds moist mouth feel, and helps to make the meat more tender. It also adds flavor. If you can't find well marbled pork, before starting to cook the chops, insert slivers of bacon or side pork fat in little slits you make with the point of a paring knife, all over the pork chop. The little strips of fat are called lardoons and have been used, especially by French chefs for ages to enhance the pallatability of various cuts of meat & poultry. Then lightly salt and pan fry until the meat reaches 140 to 145' F with an instant read thermometer. As was stated above, brining will add moisture to the meat as well. So will soaking the chops in milk. The milk also has enzymes in it that will help tenderize the meat. The flavor of the pork is unchanged after marinating in milk.
Another technique is to dip the pork chops in egg wash, then flour, then egg wash, and finally in bread crumbs. Bake on a cookie sheet for 40 minutes at 350' F. The chops will be flavorful, juicy and tender. Plus, you can season the breadcrumbs according to your favorite herb/spice flavors.
Hope this helps.
Seeeeeya; Goodweed if the North