Best way to get tender Pork Chops?

I brine them like I would do a pork butt or chicken.....tender & moist.....

DON'T overcook them!!!

If pan frying them, start in a cold pan. Cook until you start to see juices come to the top, then flip and cook just a couple minutes more.

This is a tip from America's Test Kitchen. Apparently starting with a hot pan shocks the meat into tightening rapidly, squeezing out more juices.

I have made my best, juiciest pork chops this way. Don't think you have to get a brown crust on both sides. The tenderness and juiciness more than makes up for not having it browned well.

BTW: I've never brined my pork chops, but that is a proven method for lots of meats.

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whats the best way to keep the flour on?

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I just salt and pepper, then dust with wondra flour. I don't usually do a thicker breading, the flour is just to aid browning, really.

What kind of chops are we talking about? (Rib, center cut, sirloin) Not all chops are created equal. A brine usually helps, but the right cooking method makes a world of difference.

Vague question

We needs to know what kind of chops, cooking method, desired end result, etc

Sous vide at 137 for 1 to 2 hours. Brown in a skillet with a little butter and oil. They will be still be pink and juicy.

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whats the best way to keep the flour on?

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Let them hang out in the fridge for 15-30 min. after the flour bath

All the tips you'll get, this will be the best:

DO NOT OVERCOOK!!!!!

I use a 48 blade Jaccard mechanical meat tenderizer on chops, chuck roast, corn beef, and many other cuts of meat. Works great.