An original recipe by Ray Lampe, Dr. BBQ.
Prepare the EGG to cook direct at 400°F/204°C with a half moon cast iron griddle.
Add the half cast iron griddle to one side to preheat. Season the chops with the barbecue rub. Add 1 to 2 tablespoons oil to the hot griddle and then add the onions. Season the onions with barbecue rub and sprinkle the garlic powder the top.
Cook for about 5 minutes tossing the onions occasionally. Add the pork chops and cook 3 to 4 minutes until golden broiwn. Flip and continue tossing the onions occasionally. Cook another 3 to 4 minutes until the chops are golden brown and have reached an internal temp of 150°F/66°C.
Remove the chops and onions from the grill. Place a chop on each bun and top with ¼ of the onions.
Makes 4 servings