Brine or marinate pork chops for 2 to 4 hours in the refrigerator. For the brine, combine ¼ cup of kosher salt with 4 cups of water in a shallow dish. Or use your favorite homemade or store-bought marinade.

After the chops are finished brining or marinating, discard the used brine or marinade and pat them dry with a paper towel.

Liberally apply coarse salt (not table salt) and freshly ground black pepper to both sides of the meat.

Place the pork chops on the hottest part of the grate, directly above the coals and sear for about 3 minutes per side, flipping only once, until they develop a brown crust.

When the chops are browned, move them to the cooler side of the grate, with the bone side of the pork chops facing the coals to act as a heat shield. It should take about 12 to 14 minutes for your chops to reach an internal temp of 145°F.

While your pork chops are still on the grill, insert the digital meat thermometer into the thickest part of the chop, but not touching the bone, to check the internal temperature.

When they reach an internal temperature of 145°F, your pork chops are done.