No pics but a great cook I want to pass on.  Cooked on Bullseye: 1.25" pork chop. Marinate for one hour in beer. Then patted dry and coated with your favorite brown sugar based pork rub. On to the grill at smoke setting of 225* for 30 to 40" (I did 30). Turned half way thru. Then turned up the heat to 500* leaving the chop on. Turned once. When chop reached 145 internal, I painted with KC Masterpiece Kentucky Bourbon sauce on both sides and left it on the grill for another couple of minutes.
It was beautiful in appearance, a little crusty on surface, meat was all white, and juicy. Flavor was sweet, almost candied. A real treat for my wife who does not like most pork. I usually do not cook thick pork chops, but this will be a favorite for us now. I am liking the RT B380 for direct searing effect. Cant get there with the 590.

Ahhhh, the other white meat.
Love a good pork chop, especially stuffed ones.

Never had a stuffed one. I have no knowledge of how to make good stuffing. Might be my next project.
 

Never had a stuffed one. I have no knowledge of how to make good stuffing. Might be my next project.

The easy way is to cheat, use Stove Top Pork Stuffing. 

Never had a stuffed one. I have no knowledge of how to make good stuffing. Might be my next project.

The easy way is to cheat, use Stove Top Pork Stuffing. 

Will check it out. Thx

Wraping with bacon couldn't hurt either.   

Wraping with bacon couldn't hurt either.   

That would be like too much on this one. It had all the flavor I like.  I have another rub with jalopena in it that might add a little bite.