Rib and loin chops are the most tender, but do not discount leg, sirloin, and shoulder chops—especially the latter, which are streaked with fat and very flavorful. Shoulder chops benefit from the tenderizing effect of a marinade, especially Tandoori Marinade. Grill or broil lightly seasoned chops 3 to 4 inches from the heat so they brown well; cook marinated chops a bit farther away to prevent burning.

Prepare a hot grill fire, or place a broiler pan on an oven rack set 3 to 4 inches below the heat. Preheat the broiler. Pat dry:

Rub both sides with:

Place the chops on the grill rack over direct heat or on the broiler pan and cook for 5 minutes on each side to until the internal temperature reaches 120° to 130°F for rare to medium-rare. Cook 1 minute more to 135°F for medium. Rest the chops for 5 minutes before serving. If desired, top with: