I found some thick cut pork chops, Iowa Cut, at the Jenifer Street Market. They were a great candidate for slow cooking.
There are a lot of ways you can go. The Amazing Ribs guy recommends brining, then slow cooking with sauce on from the get-go.
I did something different. A few hours before cooking, I sprayed the chops with extra virgin olive oil and rubbed in a light coating of my Southwestern blend. I used maybe a tablespoon per chop.
I grilled them using indirect heat and hickory smoke to a temperature of 145 degrees in the thickest part. I think that worked rather well. The meat was pretty tasty by itself but I used a little sauce on the side. I like Jenifer Street Market's Sizzling Habanero barbecue sauce which isn't as hot as it sounds. It has a little spice and a nice sweet flavor.
