I make excellent fillet pork chops, but bone-in chops end up on the tough side. I have experimented some with cooking time and found that short pan frying doesn't cook through near the bone, especially. Last night I prepared bone-in chops this way and aside from the loin portion ended up tough: I soaked the chops in buttermilk for about 30 mins. Then sauted the breaded chops for about 5 min each side. I baked them at 325 for 10 minutes with some water in the pan, then lowered the temp to 300 for another 15 minutes. The core temp was sig. above160 degrees. It tasted great but was tough. Most recipes say to cook in oven for 30 mins to 2.5 hours. Is the answer simply cooking longer in the oven, maybe at a lower temp? NOT interested in crock pot options or recipes, just oven cooking methods. Thanks Thanks to the ones who stuck to the info that I wanted. Seems like one should cook quickly or very slowly. I will try both.

When I bake or broil pork chops they always get more tough than if I just pan fry them. I think they dry out. I have started covering the entire dish with foil, lower temp all the way through the cooking time, and 300F baking for 2 hours on rice bed seems best. Lots of moisture for the rice!! about half more than you would use otherwise.

you should try Gin Toasties all you need is 3 bits of bread soak 1 in Gin and put in the middle of the otha 2 and toast :)

Here is my cooking method for juicy pork chops and this is for 1/2 thickness on the bone-in-chop. Season with salt/pepper/onion & garlic POWDER. In a stainless steel pan, get it hot on the stove top. Once pan is hot, add 1 tablespoon of olive oil. Then add chops. Cook for 7 minutes then turn chops over for another 7 minutes. Then add 1/4 cup of water or white wine or chick broth, put cover on and cook for 5 minutes. Turn flame off, LEAVE COVER ON for 10 minutes and done. Serve. They are done at 160 degress to the bone. If chops go pass 160-165, then they get tough and dry. Edit: if you chops are thiner, then cut the time down.

I don't know if this works for pork...but with most meats if you cover them and cook them at lower temperatures (325-375) for longer periods of time, then they are really tender. Usually with beef or chicken the longer you cook them the more tender they get...but they have to be covered.

I don't have the problem you have, cooking them longer in the oven will only making them tougher. The key is to not overcook them.