I have been grilling for years. One thing I haven't done so well on is pork chops, until now.

I have just come upon a technique that will make you the 'grill master'. As a matter of fact, it was so good, I was out of control myself eating it.

Here's how to get the pork done all the way thru without over cooking the outside. The end result will not be dry and tough, but instead juicy and tender.

Get the thickest Iowa Chops you can find. They must be bone-in. And very importantly make sure the bone is nice and flat along the edge of the chop so the chop will stand on end. If not, have your meat guy cut the bone nice and flat.

Being able to stand the chop on end is the real trick in this whole deal. You will be using the bone for a surface to stand it up on.

On a hot grill, around 350 degrees, sear each side of the chops for four minutes seasoning as you wish. The outside of the chop will be a white color with the black lines burnt in.

Then stand the chops on end and close the lid of your grill. Cook them that way for seven to ten minutes. The bone will burn black, but who cares.

Then remove the chops from the grill and put them down flat on a platter. Quickly before they have a chance to cool, pour BBQ on top and immediately cover with aluminum foil and leave sit for ten minutes.

During this ten minutes the sauce will bake on and the chops will continue to cook inside. During this ten minute period, the only thing I could think of to do was finish drinking my cocktail.

Now unwrap your chops and get ready to taste something that you won't believe you actually cooked. It's so good, you may make some again tomorrow night.

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