Lean boneless chops about an inch and a half thick -- smeared 'em with a little cheap yellow mustard and sprinkled on some leftover rib rub. Got the Egg up to 500 for a while to preheat the ceramic. Tossed on a couple of oak chunks.[p]Seared the pork two minutes on a side -- then shut the Egg down and "dwelled" 'em for ten minutes. Tender, juicy, done all the way through.[p]Probably better to brine them first, but that takes too much forethought. This was as fast and easy as steak.[p]Is ten minutes too long to let them dwell? I do steaks by searing them three minutes on a side and then a four minute dwell, but I like steak medium rare, and pork needs to be at a higher internal temp before it's done. Right?[p]Your advice is appreciated!