>>21428968
>If I do this with pork chops, how to keep them from drying out?
Cook fresh, not from frozen, is one trick. Have the right thickness for the recipe. For pork, the low-n-slow is a good rule of thumb for not seizing up the proteins and having it dry out, but if you froze it and thawed it improperly also affects the tenderness and juiciness.
For skillet cooking, for thinner bone-in chops, I'd for sure flour them, seasoned flour or cornmeal, and cook in small amount of oil, maybe in a cast iron or nonstick. flip when browned, remove from pan, blot out oils, sautee peppers and onions in remaining fat. Serve hot as garnish, or serve with lemon or relish or chow chow.
For thicker bone-in, brown both sides, reduce heat, put on lid. Or add sour cream or squeezed sourkraut to pan, then lid on, and simmer until tender. Pork does great with sweet and sour flavors both, so lemon juice, vinegars and pickled things are very complimentary and also tenderize.
For very thick, I'd go with an apple calvados deglaze step, also lid on and simmer on low until tender.
