Brining is the way to go. That's about the only way we cook pork chops anymore but we only brine anywhere from 2-4 hours at most, otherwise it's just too salty. We use a brine made with molasses or dark brown sugar, salt (obviously), pepper, sometimes add thyme, and use a mixture of water/ice cubes so it can be left out of fridge.
In my opinion, there is never only one way to go. Very tender, flavorful, and succulent pork chops can be made with sou vide technique, velvetized meat technique, braising, baking, broiling, grilling, frying, breading and frying or baking, on a stick, over a campfire, etc. But you have to understand how meat reacts to temperature, and other variables such as alkalinity, acidity, enzymatic action, age, fat content, and others. When you really understand how meat reacts to various techniques and environments, then doors are opened and you can expand your options, and tailor your recipes and techniques to the kind of meal you want to present.
In most things in life, including cooking, there are usually a host of ways to successfully do most anything you want to do. Don't limit yourself. Try different options. Ever wonder why so many different cooks swear theirs is the ultimate method for making something, some recipe? It's because they experienced one of many possible ways for preparing something, and it worked for them. I've had success with all of the rubs and techiques that I listed, plus with cooking pork in a pressure cooker. I have my personal favorites. But that's because I have some flavors and textures that I enjoy more than others. I've met people who swear that some recipe is the best they ever tasted, and to me, it was just terrible. And they thought the same thing about some of my favorite foods.
Cooking is a very personal thing. All we can do is to try and follow a few simple guidelines, and take care to present the best food we know how. I may like my pork chop cooked to medium rare, while another person can't stomach any pink in their pork. Does that mean my way or theirs is better. No, it just means that how we like our pork chop is different.
I you can, over time, try each and every technique given you in this thread. Then, decide which one you enjoy the most, then tweek it even further to give it your own special spin. You might marinade your shop in freshly blended pineapple, with brown sugar and ginger. The fresh pineapple will tenderize the pork, due to the natural protein disolving enzyme, bromalaine, found in raw pineapple. It's all good.
Your favorite way of preparing pork chops is up to you. Simply make sure that they are not cooked beyond about 150' F., or they will dry out and toughen, unless of course, that's how you like them.
Seeeeeya; Goodweed of the North
