nhb2009: This is the only way that I cook thick cut pork chops. Soak chops in brine for an hour, slow roast at 275 until internal temp reaches 120-125 and then sear in pan until temp reaches 140. Juicy and tender every time.

Learning how to read food, either by sight, sound, smell, touch or any other method. Thermometers are great for an accurate temperature, but you should always give it a poke with your finger to get a feel for what X degrees actually is. Food will usually give off clues, you just need to know how to recognize them.

A microwave. Technically, I don't have one in my kitchen, but I have never seen the need for it.