Berkshire Chops with The Usual

Directions

1. Place the pork chops on a rimmed baking sheet lined with foil or parchment, drizzle with enough olive oil to lightly coat, and season both sides of the chops with The Usual. Use your hands to evenly coat the pork with spices and oil. Refrigerate the meat for an hour or up to 24 hours, and then it from the refrigerator an hour before cooking. (Place the meat on a plate for a shorter brine, for a longer brine place it on a wire rack inserted into a baking sheet so the meat will develop a dry exterior.
   

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the pork chops over direct heat, close the grill, vent for smoking, and cook for about 3 minutes. Flip the chops and rotate them around the heat as needed for even browning, and close the grill.
   

3. Continue to cook, flipping the chops every 3 minutes or so, until both sides are nicely browned (8-10 minutes total, depending on the thickness of chop). Use tongs to transfer the chops to indirect heat and cook until an instant read thermometer inserted into the thickest part of the chop reads 135 F (just beyond medium-rare). Remove from heat and allow the chops to rest for 10 minutes, allowing carryover heat to bring the meat to a luscious and juicy 145 F.