Chef Owner here at Le Comptoir Da Nang - been working with pork for over a decade across French kitchens and now in Vietnam where it's a staple protein. **Pan/Skillet**: Salt your chops 30 minutes before cooking - this draws moisture then reabsorbs for better flavor penetration. Use a heavy-bottomed stainless steel pan (I prefer All-Clad), get it screaming hot with neutral oil, then sear 3-4 minutes per side for 1-inch thick chops. **Oven**: After searing, finish at 400degF for 6-8 minutes until internal temp hits 145degF. **Grilling**: Medium-high heat, same timing but flip once halfway through. **Air Fryer**: 380degF for 12-14 minutes, flipping once. **Sous Vide**: This is my go-to method at the restaurant - 140degF for 1-2 hours gives you perfect edge-to-edge doneness, then quick sear for color. The texture is incomparable to traditional methods. **Key tips from my kitchen**: Brine thick chops (1 hour in 5% salt solution) for guaranteed tenderness. Always rest meat 5 minutes after cooking - it redistributes juices. For marinades, acid-based ones (wine, citrus) work in 2-4 hours maximum or they'll make the meat mushy. I learned this the hard way during my Monaco days when I over-marinated expensive Mangalitsa pork.