Ready in 30 minutes
I make this about once a month and always serve it with apples, gravy, mashed potatoes and vegetables.
Line a grill tray with aluminum foil and cut through the aluminum foil where the trays drain holes are so that any remaining fat can run through to the bottom tray. Remove the rind and any excess fat from the chops and place on the tray.
Trim the excess fat from the rind, leaving only a very small amount on, then cut along the length of the rind at about 1/4 inch intervals. Place the rind on the tray at the front and sprinkle lightly with salt. Turn the grill to high and cook the chops for 8 to 10 minutes, keeping a close eye on the rind as it will be cooked before the chops.
If the rind starts to curl, it will need to be cut into sections so it lays flat, when crackled remove from the tray and lay on paper towels. Turn the chops and cook for a further 8 minutes. If the tray is not large enough to hold everything then you can cook the rind either before or after cooking the chops.
I use pork forequarter chops because they are juicy and tender and dont dry out.