The Juiciest Grilled Pork Chops

Today’s pork comes from svelte porkers. While that’s great news for our waistlines and arteries, it means we must become better cooks to ensure great chops, says Bruce Aidells. Without all the fat to baste the meat as it cooks, we run the risk of getting dry, tough, tasteless chops. But if we coat the chops with flavorful rubs and sauces, grill them to get a crisp, browned crust, and are careful not to let them overcook, the versatile pork chop can once again be succulent and full of flavor.