3/4" pork chops tonight. Help

A31unit

Any good suggestions for cooking these?  
I read about brining them an hour before. Never did this before.  We want a nice sear on both sides without them getting over done.
i also read I'm looking for about a 145 IT with the thermapen.  Just looking for a ballpark cook time and temp direct with a gasket level grid. Thanks

A31unit

• 1/4 cup soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil

Found this simple recipe for a "brinerate"
hows it sound?

SGH

Your chops are not overly thick but could still benefit from a reverse sear if you have the means to do so. This will give a uniform cook through the center while still allowing for a controlled sear. If you don't have the means to reverse sear, just flip them every few minutes or so to prevent over darkening. The ole Weber way. If you are going to stick with direct at factory level, run 350-400 and flip every minute or so. If you run much hotter it is really easy to scorch the outside with the grid that low. You can certainly do it at a higher temp, it's just much more manageable in the 350-400 degree arena. I like to brine myself, however I'm not a fan of soy. But that's a matter of individual taste. Your chops won't take real long cooking direct at factory level. Even at the lower temp it will only take a few minutes per side. 

Mattman3969

Water, salt & sugar for the brine.  So simple but does so much.   Agree with @sgh on cooking method.  

GaryLange

Get a good Pork Brine off the internet and brine them for a couple hours then put on some seasonings and cook them at about 400 degrees for about 2 min. a side.

A31unit

@SGH thanks for your response but I did say in my post that I will be cooking elevated. At least to the gasket level.  I'm gonna do 400 and flip every 2 min until done

SGH

A31unit said:

@SGH thanks for your response but I did say in my post that I will be cooking elevated. At least to the gasket level.  I'm gonna do 400 and flip every 2 min until done

Yes sir, after re reading I see where you said elevated. You have to bare with me. I have been up for going on 36 hours straight and am pretty fatigued. But with that said, the ole flip method will work great. 

Eggscalibur

This is how I do them:

BGE up to 400°F, Direct with Half moon stone

Sear 2 minutes each side on grill then move to stone

Leave on stone until internal temperature reaches 145° 

Rest !!!

I do use various rubs over a thin layer of EVOO such as Bad Byron's Butt Rub, Perfection Spice Rub (Teeny Tiny Spice Co. of Vermont), Dizzy Pig Original rub and 3Eyz rub

onedbguru

we do ours hot and very short time, but we also only buy (or cut) our's at least 1-1/4" to 1-1/2".   We use some homemade rubs or just salt and a pepper blend that is really good or just coarse ground black pepper. 

Focker

If you brine(I wouldn't for this scenario), make it simple with water, salt, sugar. Max of 1-2 hrs. Saltless rub.  With them on the thinner side, you risk oversalting.

Truthfully, cannot see much of a benefit from a reverse sear.
  
Hot and fast standard direct is the way to go at anything less than an inch, flipping often.  Thin chops cook so fast, it's easy to overdo it.  

Even a short braise after a quick sear wouldn't hurt, kind of a similar take on St Louis pork steaks cooked in Maulls, onions, and Bud.       

Plan B, no brine, rubbed, low and slow smoked indirect for a couple of hours or so, until done.