Brine or dry brine. Then use a thermometer.

The two things that will save your pork chops from the leather zone: brining (wet or dry) and a digital instant-read thermometer.

Brining isn’t optional for lean modern pork. A 30-minute soak in salt water (or a dry brine with salt and sugar left on for a few hours) changes the protein structure so it holds onto moisture during cooking. Without it, even perfect timing can give you sawdust.

The second thing is not guessing doneness. Pull the chops at 140°F internal temp, not 160°F or “until the juices run clear.” Carryover will take them to 145°F (USDA safe). Any higher and you’re eating regret.

Use high heat to get a good sear — 450-500°F, maybe 3 minutes per side — then move them to indirect heat if they’re thick. If they’re thin (under ¾ inch), just sear fast and get them off. And let them rest 5 minutes before cutting. That’s where the juices redistribute.

Don’t trust the grill’s dome thermometer. Don’t poke them every 20 seconds. Just use the real thermometer and know when