Chicken and pork are tricky to cook because the fat is on the outside of the meat, not marbled like beef. This means they’ll dry out really easily.
To get juicy, perfectly-cooked chops every time, I recommend: =
Put the empty pan and broiling rack in the oven BEFORE you start preheating. If you put your chops on a cold pan, the bottom will be slightly undercooked. I recommend a broiling rack, but if you’re OK with a slightly soggy bottom, you don’t need it.
Let the oven fully preheat before you add the chops, and leave the chops on your countertop while the oven preheats. You want your meat to cook as quickly as possible, so you don’t want your oven or meat to be too cold.
Don’t try to cook it faster by turning up the heat. It doesn’t work – you’ll just burn the outside of the chop and undercook the inside. If you really need to speed things up, cut your chops thinner.
Use a food thermometer. They’re like $15 on Amazon and will make it almost impossible to overcook or undercook your chops and poultry. When the center of the thickest chop reaches 150°F, your meat is fully cooked and you can remove it from the oven.
Let the meat rest on the serving plate for 10 minutes before you cut it open. The outside of the chop is hotter than the inside. That heat takes a few minutes to spread into the center, which will perfectly cook the center. This also lets the meat soak up the juices that have leaked onto the plate.
It takes a few minutes extra, but you’ll never risk throwing it back into the oven to cook through.
A bonus tip to save you some time after the meal:
Rinse the pan and rack while they’re still warm. The drippings are much harder to scrape off after they’ve dried out.