The key to super juicy pork (anything) is to brine the meat. It’s the same idea as turkey or chicken. Even if all you have is 2 hours it totally makes a difference, but ideally 6-8 hours for these is the perfect amount of time for it to break down some of the muscle tissue, and it will help the meat absorb the marinade.
3-4 tablespoons of Kosher salt
2 cups water
2 cups apple juice
Whatever fresh herbs or citrus you have on hand.
Throw everything into a small pot on the stove and heat it until the salt dissolves. Then add it to a large ziploc bag, add ice to cool it down, add the chops, zip it up and let it do it’s thing in the fridge for as long as possible.