Pastured bone-in pork chops (2 per pkg, 3/4" thick)
The chops are one of the most tender and flavorful cuts of the pig. While leaving the bone-in helps adds to the flavor and juiciness, the biggest potential problem is overcooking and drying this delectable piece out too much. This is the perfect time to use that meat thermometer! Cook pork chops to the same level of doneness you like your steak - chops do not have to be cooked all the way through - they can still have some pink in the middle.
FOR BEST RESULTS: Brine in a 1/4 cup of salt and water at least an hour before cooking for tasty, melt-in-your-mouth pork!
On the grill