I used Steve-O's "Perfect" Smoked/Grilled Pork Chops basic recipe of 8/30, Blue Smoke's E-Z Life rub and Stogies brining suggestion. It is well into the "Oh-My Goodness!" category.
I power-brined boneless chops (Used a vacuum sealer container with the standard 1 gallon water/1 cup koshed salt/1 cup brown sugar ratio) for an hour or two. Sprinkled some of Blue Smoke's excellent rub, followed Stev-O's time/temp/ smoke suggestion. Only modification was to put it back on for a 'nother couple of minutes to get it to my specs. Original cook was a 2 minute first side, 3 minute second and 5 minute dwell.
NEVER had anything like this in a restaurant. Not even close. We-all be on to something here with this Egg thing.