Sometimes simple is best.  To make the best pork chops, all you need is a grill and salt and pepper.  Our kids like to dip theirs in applesauce, but that's about all the additions I allow.  NO KETCHUP!!

Summer is too short here in Minnesota, so we pull out our grill year around!  Here is my husband's technique for a juicy tender chop.

Take pork chops out of fridge 30 minutes before grilling.  After they warm up a bit, rub pork chops generously with kosher salt and freshly ground black pepper on both sides.  

Heat grill on high to 400 F.  Turn burners to low, and immediately place chops on the grill. Sear them on that side for 3-4 minutes.  Flip, and then continue to flip and check for doneness. You want light pink juices, and for it to be a slightly tender.  Should take 12-15 minutes but if not sure, cut into one to check for color.

Stew:
​1 lamb shoulder roast, 2-3 lb.
32 oz. beef or chicken broth / stock, canned or homemade
1 large can whole tomatoes or diced tomatoes
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
6-8 large green olives, sliced
1/2 c. raisins, regular or golden
2 T. dried minced onion or 1/2 c. yellow onion, finely chopped
1 T. cumin
2 t. smoked paprika
2 t. ground coriander
kosher salt to taste

Baked Rice:
1 1/2 c. brown rice - short, medium, or long-grained
2 1/3 c. water
2 t. olive oil or unsalted butter
1/2 t. salt

For the stew:  Place roast in slow cooker.  Add all stew ingredients except for the salt.  Cook on low 6-8 hours or high 4-6 hours or until meat is tender enough to fall off the bone.  When tender, use tongs to remove meat from the slow cooker and place on a cutting board.  Remove and discard excess fat, cartilage, and bone.  Shred meat and return to slow cooker.  Add salt to taste.

For the rice:  Preheat oven to 375. In 8 x 8 glass baking dish, pour rice evenly over bottom.  Bring water to a boil and pour over rice.  Add oil and salt, stir to distribute.  Cover tightly with foil.  Bake for 1 hour, let sit for 5 minutes, then fluff with a fork.

To serve:  Place rice in bottom of soup bowls, label stew over rice.