Occasionally, I stray a bit and add a handful or two of mesquite or other hardwood to lend distinct flavor, especially to meats. These woods are available at most stores stocking charcoal, including supermarkets and outlets that sell grills. Hot dogs, burgers and steaks continue as the popular choices for grilling but pork chops are gaining popularity. If there is a reason to shun pork chops, it's because many people still fear undercooking pork. Today's pork is a different animal than what was marketed a decade or so ago.
Leaner pork means less cooking time.
Overcooking today's pork leads to tough, dry, chewy meat that most people dislike. Cook pork less. Using an instant-read meat thermometer eliminates worries. Insert the thermometer in the thickest part of the meat, halfway through, not touching bone. For medium doneness, the temperature is 160 degrees.