<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
Why yes I do. Several here have done This one and it is quite good </div></BLOCKQUOTE>
Thanks! I used this recipe tonight and made some tasty chops.
One of the favorite ways I have to do pork chops (one of my favorite grilled meats) is to liberally apply Montreal Steak Seasoning and grill over a very hot fire. It only takes about four minutes a side (YMMV). I pull the chops and use Larry Wolfe's Orange Marmalade Sriracha Sauce on top of the chops (as a sauce at the table).
We like to give our chops a coating of some olive oil, then a sprinkling of Montreal Chicken Seasoning on both sides and on to the Weber indirect, until about 140 degrees. For grilling, I like a nice, thick, bone in chop!
Brine every time and try not to pull the chops much over 150* IT. USDA 160* is overkill and overcooked, but the brine makes cooking 'em MUCH more forgiving if you screw up like myself when grilling a bunch of 'em.