When doing chops, make sure you take temperature readings often during the cooking process and once you reach a temperature of 105°F (41°C), place the chops into the pan and add the cooking liquid, cover with foil, and then let it cook until it reaches a minimum of 150°F (66°C) and then remove from the grill and leave it covered and let it rest for at least 5 minutes. The carryover cooking will get it to the target temperature of 155°F (68°C) in a matter of minutes and you will have one of the most delicious chops you have ever had the pleasure to eat.
I used ginger ale on purpose, but you can also use ginger beer, regular beer, dark beer, white wine, chicken broth, pineapple juice, apple juice, or other neutral liquid to braises the chop with. The importance of the braising liquid is that it tenderizes the meat as it cooks, which is our goal. We want great tasting cuts of meat, which are tender, moist, and flavorful. Brazing liquid does this for us quite well.