About a month ago I picked up 4 smoked pork chops at Fatted Calf in the Saturday Berkeley Farmers' Mkt. I paid really big bucks for them - approx $10 each. The guy talked me into them and, after cooking up the first 2 on the Weber, I felt they were dry, overly smoky and had hardly any pork taste.
I think I must have overcooked them because tonight we had the other 2 and I pan fried them. This time I did NOT overcook them. It's best to repeat Julia Child's mantra when cooking pork "Trichinae are killed when pork is rare." This time they were juicy and delicious and worth the big bucks I paid. Once a year I figure we can afford $10 pork chops.