". . . then grill a crust another day,"
Planning on a crust is planning to be disappointed.
This cat doesn't understand the fascination with developing a crust on skinny little pieces of meat. Crust is developed over time in pit BBQ ccoking on large cuts of meat, - briskets and whole rib eyes for example.
You might as well be cooking your flip-flops if you plan to grill a crust on thin pork chops. All you should do is touch them to the grill after drying and seasoning.
Do the same with thin T-Bone steaks.
For good eating buy thicker meat that can be seared a little longer, cut or sliced, and served.