Why are my braised pork chops inconsistent?
The resulting quality of a braise has to do with the connective tissue rather than the fat. Your recipe calls for the blade chop because it is close to the shoulder, which is tougher and contains more connective tissue. This tissue is tough to start, but braising breaks it down into a gelatin and makes the meat tender (and juicy). When you pick your chops, look for thin lines white connective tissue throughout. Or, just use a pork shoulder.

Also, remember to let the meat cool in the braising liquid. (Not to room temperature, but to an edible temperature). As the meat cools, it draws in some of the liquid and prevents it from drying out.