Indirect heat from a charcoal grill is used to roast these spicy pork chops. The pork chops should be cut at least 1-inch (2.5 cm.) thick so that they will stand on their own on the grill grate without the need of a rack to support them. The pork chops are placed on the cool side of the grill (the side opposite the lighted charcoal) with the pork chop’s flat bone on the grill grate, rib bone facing the heat, and fat cap facing up. A rack to support the pork chops will be required if the pork chops are too thin or if the pork chops are cut at an odd angle (so the pork chops will lean to one side or the other, and subsequently fall over during cooking).