Thin cuts of pork can dry out quickly, so try giving them a quick brine first. Pierce chops, cutlets or other thin cuts with a fork, then soak in heavily salted cold water for 15 to 30 minutes; drain and pat dry before cooking. You can add vinegar, sugar, herbs or other flavors to the brine, too. Just remember to go easy on the salt when you cook the meat.
Give it a try with this recipe: Pork Chops With Bean Salad (pictured above)