For thin cut, bone-in pork chops about 1/4 inch thick, cook over direct medium-high to high heat for a total of 3-5 minutes, with the lid closed, turning once. For 1-inch thick boneless pork chops, cook for 8-12 minutes over direct heat turning every 3-4 minutes or until well grill marked with the lid closed.
Sprinkle pork cutlets with lemon pepper and salt. Dip pork cutlets in cornstarch, then in egg mixture, and then in Panko coating. Spray both sides with nonstick cooking spray. Fry at 390 F (195 C) for 3 minutes. Flip the cutlets over, spraying both sides, and continue frying for a further5 minutes, or until well done. Serve hot.
A simple method for cooking pork chops that even a beginner can master. Heat large skillet over medium heat. When hot add fat of choice. Pat pork chops dry and season one side liberally with salt, pepper, and garlic powder. Place in skillet, season side down. Liberally season second side of chops. Cook for about 4-5 minutes or until well browned.