These pork chops melt in your mouth because to the technique

Choose the Right Cut: Start by selecting the right cut of pork chops. Look for bone-in chops that are about 1 to 1.5 inches thick. Bone-in chops tend to be juicier and more flavorful than boneless ones. 

Brine the Chops: Brining the pork chops in a mixture of water, salt, and sugar for 30 minutes to a few hours before cooking can help keep them moist and tender. This step also enhances flavor and seasoning throughout the meat. 

Preheat the Pan: Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Proper preheating ensures even cooking and helps develop a flavorful sear on the outside of the pork chops. 

Sear the Chops: Pat the brined pork chops dry with paper towels to remove excess moisture, then season them with salt, pepper, and any desired herbs or spices. 

Add a small amount of oil to the preheated pan and carefully place the pork chops in the pan, making sure not to overcrowd them. Sear the chops for 2-3 minutes on each side until golden brown. 

Finish in the Oven: Transfer the seared pork chops to a preheated oven set to 375°F (190°C). Roast the chops until they reach an internal temperature of 145°F (63°C), about 8-10 minutes, depending on thickness. 

Rest Before Serving: Once cooked to perfection, remove the pork chops from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender result. 

Optional: Deglaze the Pan: After removing the pork chops from the skillet, you can deglaze the pan with a splash of chicken broth, wine, or cider to create a flavorful sauce to drizzle over the chops before serving.