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I would pan grill them about 4 minutes per side if they are loinchops, a little longer for choulder chops.

Dune

Use a low temperature for a long period of time, 185-225 F. Cover the container well so it doesn't dry out. Make sure it's plenty long enough to cook to the center though, maybe 2 hours. That's all it ever takes to get meat that's falling apart.

A little known trick to speed up cooking without ruining the tenderness is to start at a high temperature but reduce it as the meat starts to heat up. As long as the *meat surface* temperature stays around 160-180 it's fine regardless of *oven* temperature. A thermometer or temperature gun is helpful or I can guess about 350 for 15 minutes initially then reduce.

The marinades, browning, etc., etc. are all nice for flavor but have nothing to do with tenderness.

Crock pot pork chops:

Salt and pepper pork chops then brown and remove from skillet

Add sliced onion to skillet and cook for about 5 minutes.

Add onion to crock pot then the pork

Turn crock pot on high

Mix together and pour over pork:

1/2 cup of ketchup

1 tablespoon yellow mustard

3 tablespoons brown sugar

2 tablespoons cider vinegar

1 clove of garlic mashed

1 teaspoon celery seed

If you don't have some of the ingredients or don't like an ingredient leave it out.

These should be cooked in about 4 hours.

Pork chops in mushroom soup

Butter a large enough oven dish that will hold your chops. Turn oven on to 350 degrees.

Salt and pepper chops and brown on skillet

Place in prepared dish

Mix cream of mushroom soup with 1/4 cup of milk or sour cream and pour over chops.

Bake for 1 to 1/2 hours.

Marinate in a plastic bag 4 hours with italian salad dressing, maybe some rosemary maybe some garlic. Remove from marinade and brown in a skillet with a couple tbsp oil. Turn heat down and cover skillet with foil, simmer 20 minutes.

Alternate - combine 1/2 cup flour and 1 tbsp dry mustard. Coat chops in flour and brown in a skillet with a little oil. Then throw the chops AND the leftover flour in a crock pot. Add a can of chicken broth. Crock pot on low 4 hours, stir gravy and serve over chops.

Marinade between 4-24 hrs in plain yogurt or a (apple cider) vinegar based marinade. Make sure salt is included. Pineapple juice works awesome for tenderizing, too, but most people don't like the flavor on meat.

Broiling after that would be the best option.

Braise them in the oven. Use a liquid such as chicken broth with some thyme and bay leaves to braise them in after you've seasoned them and browned them on the stovetop. Cover tightly and braise for a couple of hours. After plating, you won't even need a knife.

Don't overcook them. Buy double cut chops, not thin cuts.

Marinade does not make them more tender, only infuses a flavor.

- chef.

if you have the time, look into confit cooking methods. extremely unhealthy but mmmmmmmmmmm. mmmmmmmmmmmm. mmmmmmmmmmmmmmm.

use a crock pot? or put them in tenderizer and let them soak overnight?