I tend to stay away from pork chops (the whitest meat from pork) because the meat seems to dry out, so I'm watching this thread with interest. I'm probably cooking it wrong.
LDH used to butterfly 2-inch thick pork chops and stuff them with a mixture of crab meat, finely chopped mushrooms, onions, spices, and cheese . . . The best thing about those chops was the stuffing. The meat still seemed dry. I'm thinking that it was over cooked.
OT: I like pork steaks (the darker meat) . . . slow cooked on the grill with a good bbq sauce. Or slow cooked in the oven (325 for about 1-1/2 to 2 hours) soaked in a very small amount of vinaigrette . . . viniger, spicy brown mustard, salt, pepper, and a dash of garlic. end OT.