The thicker the chop, the longer it will take to dry out. A general rule is that it takes about 10 minutes to cook an inch-thick cut of most proteins, and that is true for inch-thick pork chops. Thinner chops will cook in less time! Allow about 5 to 6 minutes for 1/2-inch-thick cuts.
Relax (let the meat sit for a few minutes after cooking)
If possible, tent the chops with alumimum foil or even a paper plate -- this helps trap in heat while it rests, allowing the juices to redistribute after cooking.
The beauty of grilled meat is the flavorful, smoky char unique to that cooking method. It intensifies the natural sweetness of the pork, so beyond seasoning nothing else is necessary. That being said, the mild flavor of pork makes it a prime candidate for both brines and marinades.
Watch Sarah Carey prepare Grilled Pork Chops with Spice Paste: