We raised some hogs last year, and butchered them just a few months ago. I've got LOTS of pork chops, but I've not had good luck at cooking them. If I fry them, they are tough. I've baked them, better results, but not my fav way to cook meats. I've tried smoking them, and also come out tough. I've only had one successful method, that that was indirect heat on the Weber BBQ, and then toss them over the coals to crisp them up. That ended up with them being like T-bone steaks, but would really like to finger out how to smoke them and get them to come out tender. Any words of advice? These are not much like what you buy at the grocery store, it's a red meat and not white like grocery store. They have some fat around the edges, but can't really say if the meat is marbled heavy or lite. I've got probably 30# of chops, and would sure like to find the perfect cooking method!