Another meal that came 100% from the grill. Excellent.
Real professional – using a meat thermometer and everything.
Also – most recipes (and my Dad) say to cook until the meat reaches an internal temperature of 145 degrees, then immediately pull them off so they don’t dry out. I think people who don’t like pork chops have only had sad overcooked dry pork chops.
Sides: grilled salad and fresh bread
Grilled salad – cut romaine heads in half, with the base left on so the leaves are all attached, and brush with olive oil and salt and pepper. Grill for a few minutes over medium heat on each side until slightly wilted and a little blackened, then grate parmesan over the leaves and dress with a light vinaigrette.