High Temp Pork Chops

RhumAndJerk

I know that I probably post this every time that I cook it, but I do not care here it is again.[p]Last night I took a pork loin roast and cut it into about six chops that were about 1.5 inches thick. I covered them with Ginger Teriyaki Char Crust and sprayed them with olive oil. The BGE was cranking at a good 500. I cooked the chops for four minutes per side and did a four-minute dwell. I served them with some Dixie Datil Datilberry Jam at the table. [p]My wife declared that she liked them better than the sirloin from the night before. My kids also had seconds.[p]One of the nice parts to this is that on the small BGE, I really load the lump up over half way into the fire ring. This makes the grill only a couple of inches from the bed of burning coals. The result is a very nice crust on the chops.[p]Quick, simple and to the point to make.[p]Happy Grilling,
RhumAndJerk

butwhymalemodels

Now I know my next cook.

OLD NORTH STATE BBQ CO.

Please take a picture next time.  Would love to see how they come out.