Pat your pork chops completely dry before seasoning and cooking—moisture is the enemy of browning. Use medium-high heat and resist moving the chops for the first 3-4 minutes to develop a golden, flavorful crust.

Remove pork chops from the refrigerator 15-20 minutes before cooking to ensure even cooking from edge to center. Cold meat will cook unevenly and may remain tough in the middle.

Cook boneless pork chops to an internal temperature of 145°F for perfectly juicy, safe results. Insert the thermometer into the thickest part to avoid overcooking, which dries out the meat.

Let cooked pork chops rest under a loose foil tent for 5 minutes to allow juices to redistribute throughout the meat. This simple step prevents all the moisture from running out when you cut into them.

In the final minute of cooking, add a knob of butter with minced garlic or fresh herbs to the pan and tilt the pan to baste the chops. This adds incredible depth and keeps the meat supremely moist.