The T Rex method is becoming my favorite way to do thick cuts of chops or steak. By the way, you can see in that picture that I've been doing enough searing that I had to get a Rutland gasket after frying that which my Egg came with. The Rutland gasket is rated for temps over 700f so I went for it.
So the T Rex. It's so simple. You get the Egg roaring somewhere north of 600f. After coating the chops in coarse cracked pepper and salt you drop them on the hot grate. I go about 30 seconds before rotating the chops about 90 degrees. That gives the cross-hatched sear marks. After another 30 seconds I flip them. On the other side I go 30 seconds, rotate. Then 30 seconds before taking them back inside to rest.
You bring the Egg back down to around 400f which takes about 20 minutes. Once it's cooled down you bring the chops back out to cook for about 5 minutes on each side or until you get an internal temp of about 140f. Take them off and rest them for about 5 minutes and you're done.
This method really gives you tasty crust on the outside and nice tender juice on the inside. I'm a fan. These chops went down with one of my favorite beers: Sweetwater 420, brewed down in Georgia. Mmm.