Fattier Pork Is Better Pork.

'You can still certainly find lean pork chops, and if you like them, feel free to use them in this recipe. But the more succulent, dark pink meat of thick-cut chops, most likely raised on small farms, is probably in the supermarket refrigerator case right alongside the skinnier chops. Look for a creamy layer of fat surrounding the meat and bone — this is a sign of something good.

For the cook, the fat serves several purposes: It insulates the meat, keeping it juicier for longer, giving you a larger margin of error when it comes to cooking. Even if you overshoot your target temperature, the fat protects the flesh, keeping it moist.

Fat also adds flavor, meaning you don’t need to do too much to your chops beyond adding a generous sprinkle of salt and pepper to make them taste fantastic.

This said, marinating the chops can make them even better. Here, I smear them with a paste of turmeric, tamarind, cumin, chile, garlic, ginger and a touch of fish sauce. It’s not a flavor combination that’s authentic to any one place, but the sour, pungent and salty notes all go together beautifully.'

https://www.nytimes.com/2017/06/16/dining/pork-chops-with-tamarind-and-ginger-recipe.html?

Pork Chops With Tamarind and Ginger

3 garlic cloves, finely grated or minced
1 tablespoon tamarind concentrate (or extract), or use lime juice
1 tablespoon sambal oelek or other chile paste
2 teaspoons grated fresh ginger
2 teaspoons kosher salt, more as needed
1 ½ teaspoons ground cumin
1 teaspoon fish sauce
1 teaspoon ground turmeric
2 bone-in pork chops, 1 1/2 inches thick (2 pounds total)
2 tablespoons coconut oil, grapeseed oil or safflower oil
Scallions, thinly sliced
Lime wedges, for serving

PREPARATION
In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.