Grilled Pork Chops
- 4 Pork chops, about 225g each
- Freshly ground black pepper
Sprinkle pork chops all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 1 hour and up to 24 hours.
Remove pork chops from refrigerator and season heavily with pepper. Lightly season with additional salt if necessary.
When all charcoal is lit and covered with grey ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.
Move pork chops to cool side of the grill, situated with bones facing the fire. Cover and cook until meat registers 60°C on an instant-read thermometer when inserted into thickest part of chop. Remove pork from grill, let rest for 10 minutes, then serve.