Pat dry:

Rub with:

Season with:

Prepare a hot grill fire, or place a broiler pan on an oven rack set 3 to 4 inches below the heating element and preheat the broiler. Place the chops on the grill over direct heat or under the broiler. Cook thinner chops for about 8 minutes, turning once or twice. Thicker chops may need an extra minute or two. After each turn, sprinkle the chops with:

The chops are done when a thermometer inserted in the center of the meat (near but not touching any bones) reads 145°F. For especially thick “double-cut” chops, you may wish to move them to a cooler area of the grill once browned (or to a lower oven rack if broiling), give them another spritz of lemon juice, cover the grill (or loosely cover with foil), and cook until done.