A pork chop grilled at home can be quite outstanding when done right. To get your pork chops to turn out both tender and juicy it takes a lot of patience, but by searing the outside and slow roasting the inside you will make a great pork chop.
Season the pork chops with a marinade the night before and refrigerate overnight. A rub should be applied to the sides as well as the top and bottom of the meat. If you use a marinade make sure you fully submerge the meat and rotate it every couple of hours.
Light, then close the charcoal or propane powered grill thirty minutes before you cook. You want the grill nice and hot before cooking the pork chops.
Remove the pork chops from the refrigerator and let sit at room temperature for about twenty minutes before cooking. This allows the chop to warm up slightly so that the hot grill doesn't shock the meat too much.
Place the pork chops on your grilling surface, close the grill and cook each side for three minutes on high.
Reduce the heat level to low, by either adjusting the propane or raising the grill rack.
Use the meat thermometer to carefully monitor the temperature; you are waiting at this point for the internal temperature to exceed 145 degrees F. When inserting the meat thermometer make sure it is in the middle of the cut and when removing it make sure you use a glove as the probe can get quite hot.