Bass Brother Joe joined me live this morning with his recipe for perfect pork chops.  Dude knows his food, so I'm gonna fire up the grill tonight and check it out.  Joe says to start with 1/2 inch chops and no center cuts... go with the ones that have fat down one side and bone on the other.  Pat 'em dry, give 'em a little salt rub, and stick 'em in the freezer.  Yep, the freezer for about 45 minutes so they get really cold, but not frozen.  Before you stick 'em on the grill, hit 'em with a mixture of butter, brown sugar and a little salt and pepper.  Once they're on the grill, don't take your eye off 'em.  Three to four minutes on each side... slide 'em onto a plate and let 'em rest for about five minutes.  Then it's bon appetit!  I love this because Joe says it'll keep my chops from drying out and there's nothing worse than a dry chop off the grill.  Thanks Joe!

photo courtesy of moomettes via flickr