To prevent dry pork chops, choose well-marbled cuts, brine or marinate them for at least 30 minutes, and avoid overcooking. u003cbr/u003eu003cbr/u003eBegin by searing the chops in a hot skillet to seal in juices, then finish cooking to the recommended internal temperature. Let the cooked chops rest briefly before serving to allow juices to redistribute, ensuring tender, flavorful results.