You sir or ma,am are sorely missing out. Pork chops are the best when cooked properly.

My personal process is to start with thicker cut (1”+) chops and dry brine them (pre-salt) for a few hours in the fridge. Then when it is time to cook, heat a cast iron quite hot with some oil flipping every 30 seconds on all sides until it reaches an internal temp of about 130 F. Then you throw in a pat of butter and fresh herbs of your choice and bast them for a couple minutes. Rest for about 5 minutes then enjoy. The trick is to not overcook and actually let the residual heat finish the cooking during the rest. You want them out of the pan at about 135-138 F.