Grillin a bunch of pork chops tonight....how do I keep them from getting dried out?

I cook mine over HIGH heat. Cook all the way through, but don't over cook. Good Luck

I'm just the opposite on temp. I try to cook on medium heat (charcoal with temp about 275 to 300) but you still can't leave them on too long or they will dry out. It really depends on how thick they are and the amount of fat (marbling) in the meat as to how long it takes to cook and the chance that they might dry out. You can always apply a "mop sauce" as they are cooking to keep them moist or brush with a bbq sauce. Personally, I use a dry rub (preferably applied the night before and sitting in the fridge overnight) and I rarely use any sauce but I know others who use it all the time with good results. I just don't like "masking" the taste of good grilled meat with too much sauce.

I don't know about the heat that much, I would have to ask my hubby as the grill is his thing.. but one thing we do that works well is maple syrup, lemon or lime juice and rosemary glaze. I would think if you do high heat just until done, they would be fine.

Yep, get them thick (at least an inch-inch and a quarter) and cook them just like you would cook a steak....no more than 7 minutes to the side over medium/high heat.

I marinate or brine mine first then grill on med high heat. The real trick is to resist the urge to mess with them when they are grilling. Set em on the hot grill and close the lid. Give it about 3 minutes then rotate them 45 degrees for those classic grill marks. 3 more minutes then turn them over. 3 more minutes and they are done. (Adjust cooking time to the thickness of your chops. 3 minute sets are about right for a 3/4 inch chop.)
The goal is to get a good sear on each side that will hold in the moisture.

Lastly, never never never press down on them with your spatula or poke holes in them with a turning fork. That will dry them out faster then anything.

Good call on not continually flipping them (and please never poke, stab, press down or cut any meat on the frill unless you like dry food). I've seen that done to many times with some folks (regardless of what they are grilling). I guess they like to flip the meat and hear all of that delicious juice go shshhhshhhh when it hits the hot coals. Probably is, now they have dumped off all the juice! One last thing I would suggest is to put them on a plate and place a cover over them for about 10 minutes before serving (like I do steaks). Helps redistribute the juices so they don't drain out when you cut into it.

By the way, what do you use for your brine?

Good point.... I forgot about the rest period. It's very important for any meat to rest after coming off the grill. A hot piece of meat is actually under a fair amount of internal pressure. When you cut into it, the juices are forced out, where they are on the plate and no longer in the meat.

My brines, marinades change depending on what I'm cooking and how its going to be cooked. (Gas grill, direct fire or Smoker). Larger items like whole turkeys and pork loins will be brined. Thinner foods like boneless chicken breast or pork chops get a marinade instead.

Here's a great one that works on both and folks loves it.

Grilled Ginger Chicken or Pork

1/4 cup Saki
1 tbsp Fresh grated Ginger root
1 tbsp Fresh grated Garlic
Fresh Black Pepper
couple of shots of Soy
shot of Mongolian Fire Oil made by House of Tsang(Avail at most grocery stores....optional)
https://meijer.elsstore.com/app/images/product/medium/07505000621m.jpg
1 tbsp Peanut oil

Mix well in a bowl then marinate boneless skinless chicken breast for about an hour in fridge.

If you don't own one, the OXO micro plane is the best way to grate fresh ginger, garlic and parmesean cheese.

Had some last night with okra and butterbeans! Lip smackin' good!