Hi, Colleen -

I've had this problem and really have come to believe that, in my case anyway, the difficulty is with the quality of the pork chops. Every time I've bought pork chops at my grocery store, they are dry - the degree of dryness varies, but they are always dry to some degree. We have a couple of very good family-owned markets in my area, and when I buy pork chops from them and cook them in my usual manner, what a difference!

If the chops are thick, I'll brown them first then finish them in the oven. Most of the time I just put them on a rack in a shallow roasting pan and cook them at 350 degrees, uncovered, with some sort of seasoning (such as Lawry's seasoned salt) on them. If I have thin chops, I just pan-fry them.

What do you think?

Janet