Yes, brining is always good for pork chops.
Or just pound them really thin and make them into schnitzel. I could eat a metric ton of that stuff.
Meat dress.
Marinate the crap out of them with the marinade of your choice, then grill. Or bone them, and then chop up for stir-fry. Or both.
Funny, I think of the rib chop as being the best part of a pig…
Heat a cast iron skillet until water dances on it. Sprinkle with salt, black pepper, and thyme. Immediately place room-temp chops over the seasoning. Put more salt, pepper, and thyme on the top side of the chops.
Flip, to brown the other side. (Try to flip into a new part of the pan that is still smoking hot.)
Drizzle with lemon juice and reduce the heat to medium. Cook until mostly done, then flip, add more lemon juice, and finish.
If the chops are cooking slowly you can close the lid for a bit. But be careful not to overcook, or they will be dry.
They may be tough, but they should be moist and tasty with a delicious dark exterior. I often scrape the pan to get the seasoned lemon & pork jelly that clings to it.
Bit of a digression, but it is funny how taste works. I was raised eating medium rare steak and so will happily deal with beef in that state. But decades of taste bud programming has left me utterly unable to tolerate “undercooked” pork or poultry - it simply tastes wrong. No amount of telling myself that some pink is perfectly fine can alter that.
Makes me more tolerant of the people like my step-mother who grew up eating well-done beef and now won’t take it any other way.
ETA: With pork chops I solve the modern leaness issue by buying overpriced Berkshire pork or similar with nice marbling from pricey butchers. Expensive, but juicy.
Marinating all afternoon to skewer this evening… I will report back!
Damnit, I need a grill.
Everybody needs a grill!!
l changed the recipe a tad because I forgot to get lemonade; I used lime juice and a heavy tablespoon of sugar instead.
ETA: you could probably come close under the broiler…
But imagine how bad you feel if the dog still wants nothing to do with you.
Got an Instant Pot or other pressure cooker, or a friend who does? Those will tenderize almost anything.
I miss the old fashioned Sunday pork roast with the delicious burnt crispy fat, and the big slices of charred onion held on with toothpicks, and the dark piquant gravy. They don’t make pigs like that any more…but I digress. Cook them in a pressure cooker with lots of sauerkraut and sliced apple? Not too long, that seems to be the key. I have a grinder and we made breakfast sausage with lean pork, adding seasonings and I think bacon or fatback or something. Tasty!!!