I don't know why, I've just never really cooked pork other than ribs, rack of pork (and tenderloins and boneless loins once each).
The other day at the store, I bought a pair of "Thick cut pork rib chops". They're around 1.5" thick, 1.75lbs for the pair. I can't tell for sure with them still in the package, but it looks like they have two small different bones in each chop.
I've read some really different methods for cooking them, ranging from brining for 6 hours to just salt and pepper like a beef steak and throw on a 300F egg for 10-15min per side til 140F IT. Is the 6 hour brine worth the trouble? If so, would 10+ hours hurt? It's hard to start the brining process from work.