I picked-up a couple of think pork chops and wasn’t sure the best way to cook them. Got some advice from LTBBQ and looked at couple of different post and went with this approach.
I started with a dry brine
24+ hour brine
Direct heat for about 3 min each side than moved to indirect until about 140
Pulled about 140 and allowed to rest while sides are getting ready
Plated. New this was a great chop. The gravy wasn't needed.