I'm still a gas-grilling neophyte, slowly expanding my repetoire beyond hamburgers and hot dogs and asparagus with olive, salt and pepper. 4th of July I tried pork chops for the first time, using this recipe from the June 2009 Food & Wine magazine:
I followed the recipe and the grilling instructions exactly, and the pork was good but not great. It was moist, which I understand is no small accomplishment with today's nearly fat-free pig parts, but it lacked much . . . oomph. Next time, should I brine it longer? Use a different spice rub? Marinate instead of brining?
P.S. I also tried this asparus recipe which sounded a little odd (mayonnaise on the grill, huh?) but turned out to be delicious: