Pork loin chops are easily recognized by their T-shaped bones. Rib chops are the equivalent of beef prime rib. They have some fat and a bone to chew on. Purchase 3/4-inch-thick chops and trim excess fat to prevent flare-ups. Lightly brush or spray chops with oil.
How to Buy Fresh Pork Chops
When purchasing chops, there should be no off odours. The surface should be moist, but not sticky or slimy, which suggests old or spoiled meat. The meat should be fine-grained and reddish pink, and the fat a creamy white. Never purchase pork chops that are soft, pale, pinkish grey, or have a lot of liquid in the package since these are signs of improper handling or processing.
Do not be tempted to open the lid of the barbecue to check on the meat every couple of minutes. Every time you open the lid, heat escapes, which means it will take longer to get those pork chops on your table.