pork chops - brine, no brine

[Saregama]

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Tough Pork Chops, again!

I’m always suckered into buying beautiful, inexpensive ($2.49lb.) center cut, bone-in pork chops. They always come out tough. Yesterday, I brined two beauties for “smothered pork chops”, I made the sauce beforehand, then sautéed the chops then braised them briefly in the sauce. They were juicy but like a cheap steak, tough as leather. This has happened countless times to me. I’ve pretty much given up on loin chops and now mostly buy pork tenderloins. My question; if I go to a craft butcher shop …