2 Thick Cut Pork Chops
2-3 Cloves Fresh Garlic, Finely Chopped (optional)
Kosher Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
Natural Wood Charcoal & Grill
Instant Read Thermometer
Thaw chops in refrigerator for 24 hours. Take the chops out of the fridge about a half hour before you plan to cook them so they can come to room temperature. You can cover them or place in the microwave to keep them safe from pets or pests. Start the charcoal with a chimney style charcoal starter and newspaper, letting the coals get nice and hot while you season the chops. Sprinkle with the salt, pepper and optional garlic, rubbing the garlic and seasonings into the meat. When the coals are nice and hot, pour them into one end or side of grill, creating a hot zone and cool zone in the grill. Place the clean grate over the coals and close lid to allow the grate to heat. Place the chops directly over the hot coals for about 1-2 minutes with the lid closed, turn the chops 1/4 turn and leave for another 1-2 minutes with the lid closed. Turn the chops over, leaving them over the hot coals for another 1-2 minutes. Move the chops without turning to the cooler side of the grill, not directly over the coals for about 6-8 minutes. Check with an instant read thermometer, and leave covered on the grill until the temperature in the center of the thickest part of the chops (away from the bone) is 160-165 degrees F. Remove from grill and lightly tent with foil, or place in empty microwave for 6-10 minutes before cutting and serving. Enjoy!
The natural wood charcoal lights faster, burns hotter, does not contain fillers, chemical substances or binders and is much more flavorful than regular briquettes. Use of liquid charcoal starter is not recommended at all. Not only does your food taste like lighter fluid, just imagine the chemistry from it on your food and going into your body!