Despite what your previous experience may demonstrate, a truly great pork chop is, in fact, achievable in a home kitchen, but it does require a few key steps to ensure success. Though fatty and marbled, pork chops often dry out and become tough when not properly brined. “Brined” is just a fancy way of saying seasoned, and when it comes to a PC, you’ve gotta do so at least a full 8 hours in advance (the longer the better). This allows the salt to properly penetrate the meat, so the pork chops retain juices as they cook, as opposed to expelling them. The other key to a really great pork chop is honey, which acts to speed up the browning and caramelizing process on the outside of the chop, meaning you won’t risk overcooking the inside by the time you’ve got a really nice golden crust. Two simple tricks, bangin’ pork chops every time. A generous smothering of sherry shallot cream sauce also doesn’t hurt, and is guaranteed to cover up any mistakes should they arise!