Pat pork chops dry with paper towel. Rub 1 1/2 teaspoons kosher salt and 1/4 teaspoon cracked black pepper into each pork chops, getting the seasoning into both sides. Lay pork chops on a wire rack inside a sheet pan and refrigerate for 2 to 24 hours.
When ready to make, preheat one side of the grill to medium-high, with the lid closed, so the temperature of the grill is holding steady at 375-400 degrees F.
You'll do the 1st sear of the pork chops, for 2 minutes on each side, over medium high heat. Then you'll move them to one side of the grill, where the burner is off. You'll close the lid, and cook for 15-20 minutes with indirect heat, until the temperature of the pork chops is around 120 degrees F using a digital meat thermometer.
Finish the pork chops with a final sear on both sides over the medium high heat flame, until the temperature of the pork chops is 145 degrees F using a digital meat thermometer. DO NOT OVERCOOK OR THE PORK CHOPS MAY BE DRY. Pull them off the grill and let rest for 5 minutes to let the juices distribute throughout.
While the pork chops are resting, put a cast iron skillet on the grill over medium heat. Add butter and let melt, then add garlic and handful of minced parsley. Let saute for a few minutes, until fragrant. (You could also do this while the pork chops are searing.) Drizzle garlic butter over rested pork chops and enjoy!