Years of overcooked, lean pork has given pork chops a bad rap. But the times they are a-changin', and things are looking up for pork. For one thing, we now have relatively easy access to much better meat. We also have much safer pork—pork that can be eaten at a juicy medium or medium-rare, the way it was meant to be. On top of all that, we're in a virtual renaissance in terms of novel cooking techniques; better, smarter ways to maximize the flavor and texture of a pork chop. Today we're going to discuss a few of those techniques and see if we can't nail down the best.