Trim off any excess fat of the pork chops and then dry brine them by lightly salting with kosher salt for at least an hour (8 hours - 2 days is best)
Set up a two zone cooking area in your BBQ by lighting ½ a chimney starter of charcoal briquettes and when they are fully lit, dump them on one side of the charcoal grate. Place the lid back on, making sure the vent is directly over the cool zone where there is no charcoal and all vents will be wide open.
Aim for a temp of 160°F to 180°F in the cool zone.
After 5 minutes, the grill should be warm enough to clean with a grill brush and give a light oiling to stop the chops sticking.
Place the chops on the cooler cooking zone, place the lid and make sure the lid vent is directly above the meat, this will draw the heat over the chops.
Once the chops reach an internal temp of 110°F, light up another ½ charcoal chimney of briquettes, ready for the searing part of the cook on the hot zone.
When the chops have reached 120°F, we can remove them and loosely cover with some aluminium foil and butter.
Dump in the other ½ chimney of briquettes and wait until the grill temp reaches above 600°F, this should take another 5 minutes after the new charcoal was put in. Or you can use a laser thermometer to check.
Set up a timer, grill chops for 1 and ½ minutes then turn them nearly 45 degrees to create a diamond sear pattern.
We are aiming for a finished internal temp of 145°F, if after the searing is done and the chops are under 145°F, just put them back in the cooler cooking zone until they come up to temp.