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It depends on how you are planning on cooking them. Usually a wet marinade (even as simple as Italian Dressing) can do the trick. If you are wanting to tenderize them without adding flavor, you can soak them in Buttermilk (in the refrigerator) approximately 8 hours, then cook them as normal. If you are cooking them on the stove top, because they are leaner than bone-in pork chops, you would need to add a small amount of fat (ie. butter, olive oil, margarine). If you are grilling them, or are going to BBQ them, the marinade will suffice. Just be sure you allow them to "rest" before cutting them, for at least 5 minutes. This allows the juices to remain inside, whereas if you cut them immediately, the juices will run out, causing them to seem dry.

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