On Thu, 05 Jun 2008 00:51:18 GMT, 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'm late as usual, and it seems you've already got the answer. A few
years ago I had a bunch of pork chops in marinate. The weather turned
and I didn't feel like going out to grill. I fried the chops in a
VERY hot cast skillet for just a few minutes per side. I've never
used a grill for pork chops since then. We have them at least once a
month. A hot cast iron skillet is a beautiful thing. I've got and
old cast griddle that's 22" x 12". I can do 6 at a time but I always
cover the stove with foil because it is messy.

Lou