This may not be exactly grilling but certainly partially grilling. I saw a cool trick and was wanting to try it out. I may have cooked these a bit long but next time perfection. Luckily my wife purchased these really thick pork chops and in my reading up on how to cook them through without destroying them I saw something very interesting.
These are to thick to grill and keep them juicy, even though I brined them as well, so what I found was this. Braise them until they are cooked (USDA- 145 degrees minimum for safe pork) and finish them on the grill. But to get the nice brown color and what looks like a longer slower cook I mixed 1 teaspoon sardine paste into 1 tablespoon honey. Worry not the sardine flavor did not come through the seasoning I was using. I used this mixture as a baste just before grilling and again when I flipped them. According to America's Test Kitchen the proteins in the sardines allow for easier browning as they are already broken down and at that stage, ready for browning. I thought this was a nice trick for finishing on the grill and if you were not standing there would not know the difference.