I managed to get some pork cooked this weekend as well. I found some very odd-shaped pork chops in the store and dusted them with Steven's North African and Black Forest rubs. I also had a pack of pork Italian sausages and since Steven's been blogging about them this month I figured they'd qualify too.
Turns out that these "chops" were more like boneless pork steaks, and one pair was a lot thicker than the other, so the turns got out of sync.
The sausages didn't give me any grief, though.
Sausages are often curved so they don't always behave on the grill. I like my sausages evenly browned on all sides, so here's a trick I devised: turn them 90 degrees to finish cooking. The grill marks are already on the sausages, so putting them vertically between the bars of the grill grate keeps them from falling over. Nice flareup in the pic, too, but that was just happy coincidence - these sausages behaved well.
The pork chops got a slather of homemade BBQ sauce and a couple of quick turns to caramelize....
.... and here's the finished product!
Sorry - I didn't make any sides as I'd had a big vegetarian lunch. As a result, this meal was all-meat. One chop, two sausages, and the rest for lunches.