We had pork chops for dinner yesterday. A change in grilling resulted in the most delicious, tender boneless center-cut chops.
First, the chops were brined according to instructions in Cook's Illustrated (some recent back issue) for an hour. That was not the change.
After brining for an hour, the chops were patted dry with paper toweling, and canola oil was brushed on them.
Now here is the grilling change. Contrary to all the previous advice I've read or seen on TV, Harold McGee suggests repeated turning to get even doneness of the meat. See page 156 of the 2nd edition of his book, 'On Cooking And Food, The Science and Lore of the Kitchen.' His method produced succulent chops without charring. McGee's book is not a recipe book, but a methods and science of cooking book.
I have a very primitive charcoal grill. Frequent flare-ups occur when I grill meats that have some peripheral fat. There were some flare-ups when grilling the chops, but the repeated turning and repositioning of the meat prevented the charring. The meat was so delicious that nothing had to be added to flavor it.
Notice that I did not refer to this process as 'barbecuing.' No barbecue sauce was involved in the grilling of the chops.