Last time I cooked pork chops they came out dry. Recently I read an article in Cook's magazine that suggested brining them first, so they are basking in the brine but now I don't know where the magazine is, so how should I cook them tonight? Do I saute quickly at high heat, or simmer slowly? They're about 2/3 inch thick pork loin chops from TJ's. Cook's suggested a quick half hour brining in an extra salty solution, but I made a more traditional brine this morning.