Nice cook @Grillmagic, love thick pork chops on the egg!
What did you rub/season them with?
Sorry I should have included that info, EVOO and Weber Coffee Rub. I plan on making a batch of Mickeys coffee rub as soon as I go through the 2 canisters I have of the weber rub. It's great on pork and chicken!
A dozen 1 1/4 inch pork chops brined then smoked indirect at 225 for 1 hour until 120 IT then removed the Plate setter opened it wide open and put them back on at 550/575 for 2 minutes a side and pulled them at 140/145. Served with chimichurri, baked potatoes and roasted broccoli.