Plus, for grilling - I like to use really thick pork chops (Between 1 inch and 1-1/2 inches - thicker is better.) Get good, center-cut chops.
I think that the thicker chops are less prone to drying-out than thin ones.
I like to follow something close to Jim's technique. Sear, then cook indirect for a while, sauce or glaze in the last 5 minutes or so. I like to finish them with 50/50 mix of honey & hot mustard (Inglehoffer). They usually take me around 20 minutes.
I can tell when they're done in the middle but still juicy, but it takes a few practice-rounds to get it right.