Pork chops do not have to be dry. In fact, even when you make grilled pork chops, you don’t have to sacrifice either flavor or moistness for that smoky taste. The first technique will show you how to grill thick pork chops, while the second method will show you how to make grilled pork chops that are relatively thin.
First, choose a cut of pork chop that has its bone in. The bone will further prevent the pork chop from becoming dry. To prepare the seasoning, mix together in a small bowl the following ingredients: 1 T. cayenne, 2 T. garlic powder, 2 T. onion powder, 4 T. Spanish paprika, 2 T. salt, 2 T. freshly cracked black pepper, 1/2 t. nutmeg, 1 T. seasoning salt. Mix together thoroughly, and add to your washed pork chops. Massage the seasoning in gently by tossing the pork chops together.
Prepare your grill as usual. Do not put the meat on the grill if there are flames. Allow the temperature to rise up to 300 degrees F, and try to maintain that temperature. Place the pork chops on the grill. If there is a hot spot, place the pork chops around that hot spot. Do this so that you can avoid pork chops that are quickly cooked, resulting in dryness. Cook the pork chops until the internal temperature reaches 160 degrees F for medium-well done, or up to 170 degrees F for well done. However, to avoid dryness, try to keep the internal temperature to 160-165 degrees F.
While the chops are cooking, you can make an apple and mango salsa/chutney that will compliment the chops deliciously. Cut 3 cups of apples (green) into 1/2″ cubes. Do the same with two or three mangoes. Gather together the following ingredients: 6 T. unsalted sweet cream butter, 1 t. cinnamon, 1/2 t. nutmeg, 4 T. brown sugar, 1/2 cup apple juice, 1/2 lemon. Combine everything into a pot, squeezing the 1/2 lemon after all the ingredients have been added. Place the pot on the grill. Simmer until the mangoes and apples are soft but not mushy.
Once your pork chops have reached the desired temperature for doneness, remove them immediately from the grill and allow them to come to room temperature and soak up their juices again. This will further add to their moistness. Then, you may serve them over a bed of basmati rice topped with the apple and mango chutney.