Have you tried brining the pork at the start of the recipe? A lot of America's Test Kitchen pork recipes start with a brine, regardless of how they're cooking the meat. Hubby likes to add a little liquid smoke to his pork brine, applewood and mesquite are both good.
My husband has tried brining; it hasn’t made much difference so far.
I think the key for the ‘new pork’ may be cooking it low and slow.
The best pork chops we’ve ever had, happened because we’d started to cook them; and halfway through, we realized that we had an errand to run that we’d forgot. So, we turned off the oven, went away for about an hour and a half, and came back and turned the oven back on.
I’ve never known if we just had great cuts of pork that night, or if it had something to do with the cooking.