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center cut chops are best, but rib chops or boneless are good, too
melted butter (enough to coat both sides of chops being cooked)
salt (table, kosher, or sea)

Ensure chops are fully thawed. Liberally salt both sides of chops.
Melt butter and brush liberally on both sides of chop and place on
cookie sheet; put in freezer for 30 minutes. While chops are in
freezer, prepare grill. When chops are removed from freezer, they
should be partially frozen. Lightly oil grill grates and place
partially frozen chops onto direct heat on grill. Cook 5-7 minutes
per side or until all pink has been removed. When internal
temperature has reached 140 degrees, remove from heat and place on
plate. Cover tightly with foil and let set undisturbed for 5
minutes, then eat and enjoy. Leftovers will be just as moist the
next day.

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