I`ve looked and searched and looked some more, with no luck.. I`ve been kicking an idea around in that empty space between my ears about chops. Since pork has been at pretty decent prices lately, we`ve been loading up on it. Nice, thick, bone in or boneless chops have hit grill, smoker, and pan in our home for awhile. My biggest complaint is they are tough buggers no matter how done. Marinades, brines, and studded mallets don`t help a bit-IMHO... SO...what if you smoked them along the lines of ribs, well those that wrap their ribs I mean. Throw them on with just some rub for an hour or so. Pull them off and do the squeeze butter-brown sugar-other stuff in a foil pouch method like many do for baby backs and spares. Put them back into some heat for awhile and either let them rest in the juices or pull em out and sear them on a grill?????? My ribs come out just juicy and tender as all get out and would really like my chops to do the same. THOUGHTS????