Pork chops often turn dry and tough, leaving you with little in the way of flavor and a lot in the way of chewing, and the biggest reason could be that you're buying boneless meat.

Boneless pork chops may make cutting and serving your dish easier, but that minor gain in convenience isn't worth it when you consider what purpose

the bone serves in cooking.

Bones are hollow inside and have several tiny air pockets, and all that air insulates the meat while it cooks. Bone-in meat cooks more slowly, making it much harder to overcook.

Furthermore, meat dries out when moisture escapes the muscle. Bones, however, reduce the surface area of muscle exposed to air, and that can help keep your meat tender.