From America's Test Kitchen
Too many grilled pork chops are burnt on the outside and raw on the inside. And even if they are cooked evenly, they can still be tough and bland. We wanted great-looking and great-tasting chops with a perfectly grilled, crisp crust and juicy, flavorful meat. What’s more, we wanted our chops plump and meaty, not thin and tough.
We started with the right chops—tender and flavorful bone-in rib loin or center-cut loin chops worked best— and brined them to pump up their flavor and lock in moisture. To brown the pork chops, only a really hot fire would do. But keeping them over high heat long enough to cook through dried them out. So we grilled the chops over a two-level fire, with one side of the grill intensely hot to sear the chops, and the other only moderately hot to allow the chops to cook through without burning the exterior. So they wouldn’t overcook, we pulled the chops from the grill when they were just underdone, then we covered them with a foil pan, and let the chops rest until the temperature rose to serving temperature and the juices were redistributed in the meat. A spice rub, made with potent spices and applied before grilling, added big flavor and gave our chops a nice crust.
Rib loin chops are our top choice for their big flavor and juiciness. Spice rubs add a lot of flavor for very little effort, but the chops can also be seasoned with pepper alone just before grilling. Because gas grill lids don't build up a residue that can impart an off flavor to foods (as charcoal grills do), they can be used to concentrate heat.