Liberally sprinkle pork chops with kosher salt (and dry rub seasoning, if using), and refrigerate the pork chops 1-24 hours.
When ready to cook the chops, remove them from the fridge 30 minutes before grilling.
Sprinkle the pork chops lightly with freshly ground black pepper and kosher salt.
Heat coals until all charcoal is covered with ash and push the coals to cover one half of the grill. Set the grate in place and cover the grill for 5 minutes. This will allow the grill to preheat.
Clean and oil the grilling grate.
Place the pork chops over the hot side of the grill and cook 3-5 minutes or until golden brown on the bottom side. Flip the chops over and grill another 3-5 minutes or until browned on the other side.
Transfer chops to the cool side of the grill with the bone side facing the fire. Cover, cook and flip the chops in one-minute intervals until meat registers 135°F on an instant-read meat thermometer at the thickest part of the pork chop. Remove the chops from the grill. After allowing the meat to rest 10 minutes after cooking, the internal temperature should raise to 145°F (the perfect temperature for juicy pork chops).
Be sure to start with 1½-inch thick-cut, bone-in pork chops. Use a dry brine to help retain juices as they cook.