Tired of dry, tasteless pork chops? Odds are the supermarket versions are cut so thin that you almost can't help but overcook them. Make friends with a good butcher - you want them at least an inch thick; I like 'em even thicker.
I rubbed it with a little olive oil, seasoned it and let come to room temp while the grill heated up. I seared it on both sides on direct heat, then moved it to the middle burners which were turned off. Lid down they probably took about 20 minutes to come to around 145 degrees, which is when I pulled them and let them rest.