I cooked double cut pork chops on my Kamado tonight. i loaded up the Kamado with charcoal, let it burn down a bit until it was really hot, then I threw four juicy pork chops on the grill right over the fire for about two minutes a side. The Kamado was at about 650 degrees. Then I clamped the Kamado down, stuck my meat thermometer in the smallest chop and let it cook to a 140 degrees. Then I pulled them off the grill and let them set for ten minutes before severing. I seasoned them with salt and pepper and coated them with a brown sugar glaze. Delicious.
This seems like fast and high not low and slow! My dad smokes meats and makes a killer Pulled Pork..he leaves it in the smoker for like 12-16 hours at a temperature of 170-200..The low & slow pork chops he has made took around 2-3 hours, big thick chops..soooo good!