I cook them in the crockpot with some chicken broth & a can of cream of chicken soup. Very moist & tender.

In oven 350 degrees; butter/oil in baking pan,dredge chops in flour, salt and pepper. Have oil hot then add in pork chops, cook 30 mins on one side, turn and cook another 30 mins. So tender and crunchy, just like fried.

I tenderize and brown in electric fry pan with olive oil. Turn down heat, mix cream of Mushroom or chicken soup mixed with two cans of water, simmer for several hours. Add sliced carrots (veg of choice) , sliced onion and diced potatoes. After 2-3 hours dinner is ready in one pan. With only two of us, makes two meals, meat melts in your mouth. All you have to do is check it every little while to make sure it is cooking but not too hot/fast.

Not something you want to hear, but the pork raised and sold today is bred to be too lean. Fat is what adds the flavor and tenderness (marbling) That is why I use pork steak so much now. Consumers think that fat is soooo bad! We raised pork years ago and it was so good. Miss it.

......... only because the consumer demanded the leaner cuts!

I was also having trouble with tender pork chops for awhile. I wasn't cooking them any different than I had in years but they were always tough. I came to the conclusion that it is the fast way that they are being raised. Anyways I brown them & then add a little water & simmer about 1 1/2 hours. Add onions or anything you like while it is simmering

I would like to share a marinade for pork chops that I have used for years. It actually a "Pork Producers" recipe used at the state fair. Everyone likes this. I almost always use my George Foreman but do them on the outdoor grill in the summer. Hope you enjoy:

1 cup soy sauce
1/4 cup red wine vinegar
1 Tablespoon brown sugar
1 Tablespoon garlic powder

Mix well and soak chops (or steaks) for 2 hours then grill. I have marinated longer. I have a marinade container for my vacuum sealer and usually use that. It is quicker. I believe that the pork chop tent at the fair had some fresh sauce that was heated and the cooked pork chops were put in there until served.

Some great cooking ideas here. And I've been telling my DH that they are tough because now they WALK them to market :-)

I sure appreciate all the replies.

Pork chops can be very dry and tough, I bake mine in the oven with thinly sliced onions and thinly sliced carrots on the top, then I pour over gravy to cover, bake for around 1/2 to 3/4 of an hour.

If onions upset you then the secret is slice thinly put them in a dish then pour over boiling water, leave for around 1/2 an hour then drain, this takes all the nasty side effects of onions.