2. Brine your chops before cooking. You'll notice the sauce in this recipe includes apple cider vinegar. Brining them makes them more flavorful. Always brine my friends.
3. When you are cooking your chops you should first sear them at a high heat. Then once the outsides are seared (about 3 minutes each side) lower the temp and cook them over medium heat until done. The seared outside will help lock the flavor and juices in, which results in a better chop.
Tip: if you want a little extra sauce on the top after cooking, save your excess marinade and boil it for about 5 minutes to kill bacteria. I didn't add extra sauce because sauce itself is kind of grossing me out right now. Having the chops soak in it just enough for that flavor was good enough for me. If random food things are not currently making you sick to your stomach for no reason other than the fact that someone who is currently 3 inches long seems to have great power over your digestive system, then pour on the sauce!