I love pork chops, thick or thin, pan fried or grilled, and bone in or boneless. Either way is tasty. I have a tendency to grill the thick cut ones and pan fry the thin ones. I actually like grilled pork chops that are still a little pink in the middle. They are very juicy and flavorful. The most common way I cook them is boneless thick cut chops on the grill. No matter the pork chop and method, one thing you one to make sure you do, make cuts in the side with the strip of fat remaining. This keeps the pork chop from curling up when you cook them. I always rub a little olive oil on both sides to prevent them from sticking to the grill and help keep the seasoning from falling off. After rubbing them with olive oil, I add a little salt and pepper and add my favorite grilling seasoning from Tony’s Meat Market. They have several grilling spice mixtures, but my favorite seasoning to grill with is their Prime Rib and Tenderloin rub. If you do not live near Denver, Penzeys has some good grilling spices you can have delivered to your door. My absolute, heaven on earth pork chop is a thick cut bone on Berkshire Pork Chop cooked on a charcoal grill. A Berkshire pig is a breed of pig originating or its bloodline tracing back to Berkshire county in England. This breed of pig is prized for juiciness, flavor and tenderness. It is pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking. This is the royalty of pork chops!