Go thick and use a thermometer

Thick pork chops (at least 1.5 inches) and an instant-read thermometer are your only real protection against dry meat.

Thin chops are almost impossible to nail on a grill. By the time you get a decent sear, the interior is already overcooked. You’re basically making shoe leather. So buy thick-cut, bone-in chops. The bone insulates and adds flavor.

Timing is a trap. Don’t trust a timer. Trust 145°F. Pull the chops at 140-142°F (carryover cooking will take them to 145°F) and let them rest for 5 minutes. For a 1.5-inch chop, that’s usually 4-5 minutes per side over direct high heat (450-500°F), but every grill is different. Flip once. Use the thermometer.

If you want insurance, dry brine them overnight with salt. Or give them a 30-minute soak in a salty sugar solution. Both lock in moisture better than any trick with oil or butter.

Dry pork chops are a crime against dinner.