re: anybody have a good pork chop recipe?

Thanks, really I was just playing along with the Opie hint/theme. I prefer smothered or pork steaks on the grill. I hate dried out pork. I eat steaks rare bout 1 1/2 to 3/4 thick so I can put a crust but still have red. PC tend to dry out which of course the brining would solve but I do prefer smothered. The first one I ever ate was at Lyman Whites and it was love from there.