Brining pork chops before cooking them in the oven seals in moisture and prevents the chops from drying out during the cooking process. To brine pork chops, soak them in a solution of water and salt for at least 30 minutes before cooking.
Soaking pork chops in a saltwater solution prevents some of the individual protein fibers in the meat from unwinding, which reduces moisture loss. The muscle fibers in the pork also absorb some of the liquid, making the pork juicier.
Cooking pork chops to the right temperature also keeps them juicy. After putting the pork chops in the oven, allow them to cook until they reach an internal temperature of 135 F. Remove them from the oven and place them on a cutting board. Residual heat causes the cooking process to continue. Use a meat thermometer to determine when the pork chops reach an internal temperature of 145 F.
Marinades add flavor and keep pork chops juicy at the same time. Make a simple marinade by combining 1/2 cup packed brown sugar, 1/4 teaspoon pepper, 2 cloves of minced garlic and 1/2 cup soy sauce in a large zippered bag. Seal the bag, shake it gently to coat the pork chops evenly, and place the bag in the refrigerator. Refrigerate for at least eight hours to allow the pork chops to absorb the marinade.