Originally Posted by Bludawg
Sear them two min a side then indirect until 145 it.
THIS ^^ is exactly the same as THIS.... Ron just used more words is all.
Originally Posted by Ron_L
Here's what I do for chops, steaks, burgers, etc...
I build a screaming hot fire on one side of the kettle and leave the other side with no fire. Then I put the meat over the coals for a couple of minutes per side to sear and then move the meat to the side without the fire (the indirect side) and let them cook indirect until they hit my desired degree of done, 140 internal for chops.
And are both what I like to do.
Boneless chops only really suck when they're overcooked and for ME at least.....that's exactly what I did with them for far too long before I finally learned to throw that whole "pork is not safe to eat until it's cooked to 165 IT" boochit. When the USDA came out and adjusted pork's safe eating temp to 145 (I think it was), they made pork chop eating a WHOLE lot less nerve racking for a lot of us.
Reverse sears are MO perfect I think, but FOR ME, it's easier to overshoot my internal temps on a smaller cut like chops. So it's a quick sear than finish on the cooler side.