Make a brine for your pork chops. Use bone in rib chops, as the bone will keep the meat more moist.
Brine solution:
2 cups water
3 tbs. Kosher salt
1/4 cup sugar, maple syrup, or brown sugar
3 tbs. mustard seed
1 tbs. black pepper
Optional herbs, 1/4 tsp.
dried thyme
Rubbed Sage
Summer Savory
Heat water to a boil. Add other ingredients. Let simmer fr ten minutes. Remove from heat. Add remaining cup of cold water. Place pork chops into a zipper freezer bag. Add brine solution and seal. Place in fridge overnight.
Pork chops should be 3/4 to an inch thick. If grilling over charcoal, make a divided pile on opposite sides of your grill. Light both sides. When fully hot, place a disposable drip pan, half filled with water between the piles. season your chops. Put chops on the grill over the drip pan. Cook for about 5 minutes per side with the lid on, and vents half closed. Check the temperature in the thickest part of the chops. You're looking for an internal temp of 135' F. Place chops directly over the charcoal. Cook another 3 minutes or so per side, or to an internal temperature of 145.
The brine is a salt solution. In nature, all things try to become equal. Salt will pull fluid into the chop as it enters the meat tissue to equalize the osmotic pressure, making it juicier, and will also break down the meat fibers, tenderizing the chops. The other flavors in the brine recipe will accent the pork flavor.
For the last minute or so of cooking, you can glaze the pork chops with BBQ sauce, hoisin sauce, pineapple, or peach, or apple glaze.
Cooking times will vary depending on the charcoal type, the amount of charcoal used, and the size of your grill. Use a meat thermometer.
For gas grills, ignite part of he grill, and at first, cook over the unlit side with the cover closed.
Others will give you alternate methods, such as putting lardoons into the chops, or cooking in foil.. There is no single method that is correct.
i know this method works from personal experience. I hope your next batch of grilled pork chops is spectacular.
And just so's ya knows, pork steaks and country style ribs have the same flavor as do the chops, but also have better fat marbling, making them easier to grill.
Seeeeya; Chief Longwind of the North