Cooking & Baking

Are you pre-treating the chops by marinating, dry rub, etc.?

Are you just going to bake them or is there more planned? Will you baste them or put any other fluids on them?

You could try lightly dusting the chops with flour then sauté them in olive oil. My wife likes to twice coat them in egg then breadcrumbs before frying them like chicken; with lemon squeezed on top, these are delicious and moist. The flour or breadcrumbs keep the moisture in the meat.

Likewise in the oven. Your idea of foil or parchment is attempting the same thing. I just think something on the meat itself— marinade, flour, etc.— would create a barrier to prevent the moisture from escaping.

As with any meat, DON’T OVERCOOK! Dry meat is useless.

Good luck!