If a recipe tells you to find a nice, big pork chop with a bone and a thick lining of fat, listen.
Do not do as I do, and rub precious maple syrup and even more precious (because obtained in London) smoked paprika into scrawny filets of pork with a fatty edge about as thick as skin. Sure, it’ll still give you nice, smoky, caramelized pieces of crust, but what good are they when the meat went from not-quite-cooked to cardboard when you took a second to blink?
Exactly. Listen to the recipe.