One of the articles in this month's Cook's Illustrated
had them trying to get a good browning on a porkchop without drying it out. Their final technique was unique so I tried it this afternoon.
Mix up a baste of:
1 Tbspn vegetable oil
1 1/2 tsp honey
1 tsp anchovy paste
1/2 tsp black pepper
Brine the pork chops for 1/2 hour at room temperature, rinse and dry them thoroughly, then paint the top of each chop with the baste. Throw them on a hot grill, basted side down, and then baste the upper surface, flip after 4-6 minutes, and finish.
Despite my overshooting the temp a bit (150 vs 140, I can't get 1" chops around here) they were beautifully browned and as juicy as could be. Couldn't detect the honey or fish taste at all, the combo just gives a great browning quickly.
For me, this one's a keeper!
Live fast, die young, and leave a well-marbled corpse.