Pork chops can be a little tricky to prepare as they can dry out easily. An expert gave us advice to make sure they stay moist and juicy.

The key to this cooking method is to brine your pork chops. This step pays huge dividends in terms of flavor and you'll notice a difference in texture straightaway.

Buttermilk-Brined Pork Chops are center-cut pork chops that are marinated (brined) in a flavorful blend of buttermilk, olive oil, honey, lemon juice, garlic, kosher salt, Italian seasoning, ground ...

In a 3-gallon food-safe bucket, add the brine and enough ice until you have exactly 1½ gallons of brine. Once the brine is cold, place the pork chops in brine, cover and refrigerate for 24 hours.

With a little care and a little brine, this recipe for beer-brined pork chops with barbecued onions can yield flavorful, moist pork chops.

Slice pork loin into chops, place chops on grate to create grill marks, grilling approximately 1 1/2 minutes per side. Serve with grilled lime and orange wedges and mango-tomatillo salsa.

Executive chef Eric Cook of Gris-Gris and Saint John restaurants in New Orleans shared some tips for grilling pork chops just right, even when they're thin.