Pork Chops problems, diagnosed

Start with doneness and thickness. Pork chops are lean and can dry out quickly when cooked beyond their target, especially thin chops. If a thick chop browned well outside but became dry by the time the center finished, the cooking method may not have matched its thickness. Use an instant-read thermometer rather than extending cooking just because the meat still looks slightly pink: whole pork chops are safely cooked at 145°F / 62.8°C followed by at least a 3-minute rest.