Grilled Pork Chops

Start with a clean grill. Your porkchops or any meat should be fully thawed and room temperature before starting. Let your grill get hot and place the chops about 2 inches from each other and close lid. After 3-5 minutes, turn them 45° to achieve the nice grill marks. Use tongs, never poke or stab the meat. This let's all the juice drain out. I flip after 7-10 minutes. After flipping you can reduce the heat to about medium. After a few minutes rotate 45°. Should take about 7 minutes on this side. Using a thermometer check the internal temperature is 145°. It is ok for a slightly pink tint. Remove from heat and place on a clean plate. Let rest for about 5 minutes for all the juices to go back to the center of chop and create that perfect juiciness.