Straight from "Dr. BBQ" himself, the awesome book Pork Chop by Ray Lampe deals with one often-overlooked main ingredient: the humble pork chop. Whether they're cut thick or thin, bone-in or out, this versatile and delicious cut of pig is something we're more than willing to read a whole book on. Especially when things get spicy. 

Jerk is the classic Jamaican spice for grilling and it’s a big bold smoking-hot taste. I’ve used three chiles for this to create a medium heat level by jerk standards. Add or subtract to taste, but remember: If it’s not hot, it’s not jerk. Always wear food-service gloves when handling chiles because they can hurt if you get some under a nail or touch your eye. The classic sides to serve with this are rice and beans.

Reprinted with permission from Pork Chop