You mean they aren't supposed to be tough? My mother fried pork chops until they were shoe leather. (I hated them.) My DH asked me why we never had pork chops and that was why. About 20 years ago (we have been married 44 years in June) I found the thick sliced pork chops and have been cooking them since. Sometimes they are breaded and fried, sometimes they are put in the Showtime Rotisserie, and sometimes they are baked. I season them with a breading and bake in accordance with the weight. To me it is the thickness that allows them to cook and retain some tenderness and moisture.