Well, I'm sitting here enjoying another glass of Yellow Tail wondering what I did wrong with my pork chops. These were very lean center cut chops, about 1 3/4" thick, and NO fat. I seasonded them with seaoning salt, garlic power and ground pepper and covered with mustard. Then, I put them on the Egg at 270 degrees with a few chunks of apple wood. I turned them after 30 minutes and checked with a thermometer after 50 minutes - internal temp was 150 - time to take them off the grill. They were just ok in my opinion - very good flavor from the apple wood, but a bit dry - no juice at all. Should these have been cooked more like a steak - hotter temp for 2-3 min per side and then left to dwell for a couple more minutes? Or, is there another secret to making these lean pork chops turn out well?