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If anyone is interested,

I use these simple charcoal baskets, they're like $10-15. Start the charcoal, lump, with a chimney, and then dump them into the baskets all the way to one side of the grill. Cover, and let chill for 7-10 minutes.

I usually pull the meat out to reach room temperature about an hour before grilling. Salt and season 20 minutes prior to grilling.

Then put pork chops on the cool side of the grill, cover, let sit for 4-5 minutes, flip, cover, let sit 4-5 minutes longer. Uncover, put directly over charcoal for 1:30, flip, 1:30, pull off the grill and eat.

I do this with steaks too. With the pork chops when sitting on the cool side, I had them about halfway from the edge to the charcoal. With steaks I'd usually have them closer to the edge of the grill, depending on thickness.