For years, I never tried barbecuing pork chops. I stuck with the tried and true steaks, burgers, got "daring" with chicken breasts, maybe the occasional fish fillet wrapped in foil.  I suspect it's because my father never bbq's pork.

My former neighbour, who seldom cooked anything except on his bbq, introduced me to how to bbq a pork chop. One eveniing, he was sitting in his yard, sipping a cocktail, I wandered over and asked "whatca cooking?" 

 Upon my saying "isn't that hard?" in answer to his showing me his chop on the grill, he explained that in fact, its very easy. The two tricks: a hot grill, and not to over cook it.

 Now, I bbq chops almost as often as chicken. Though the boyos love a steak the best, i try to restrict my red meat intake, and categorize pork as "the other white meat."

I buy varying cuts, from my corner butcher chop if possible. The best is the butt chop, which is actually a steak, from the pig's shoulder. nice rich meat, that has the right mix of fattiness. but center cut or rib ends work well too, just need a bit more attention - they cook quicker. 

My best bbq pork chops sit in a simple marinade of lime juice and paprika for a few minutes while the bbq warms up. I have an artisanal smoky paprika purchased at the local Country Market  Leave the meat in the dish on the counter while the marinade works. Meat is better grilled at or near room temperature - straight from the fridge "shocks" the flesh, causes a tightening and toughness.

The boyos won't believe its bbq without a sticky sweet sauce, so I use Diana's chicken and rib sauce, but, truly, if you have a more mature palate, all they need on the grill is a solid dash of Keg steak spice on each side. Pouring surplus beer over top as a finish is not evil.

Once the bbq gets really hot - minimum 350, maximum as hot as it goes, turn the heat down or off on the side you put the meat on. Grill 6 to 8 minutes per side, turning once only. The juices will be clear, but the inner flesh will only be cooked - the grain will not have transformed totally, the moistness will be mouthwatering.

 Let stand just 3 to 5 minutes, serve with summery sides. MMMMMMMMMMMM

 Enjoy.