Wayne Boatwright wrote:

> I can take center cut pork chops from the same package, cook them by
> different methods and get very different results, a puzzle I'd like to solve.
> These are bone-in chops, typically 1/2-3/4" thick.
>
> If I grill or broill them, they are often tough, but are not dry and do not
> appear to overcooked. I usually either marinate them for an hour or so, or
> use a dry rub, then rubbed with oil.
>
> If I bread them and pan fry them, they are always tender and juicy.
>
> What am I doing wrong?

I like to get them nice and thin for grilling. Make up a rub with salt, pepper, a
bit of garlic powder, oregano and fresh chopped mint. Rub it on both sides and
let the chops sit for an hour. Grill them over high eat, but only for about a
minute on each side.