I need help

I think the usual advice is low and slow and most people who do it in competitions and such use a remote meat thermometer. speed is not normally the friend of grilling meat well.
also, for almost everything it's a good plan to let the meat rest after it's done cooking before you dig in.

This what I do. I Cover bottom of what you using with water. Preheat oven 375 degrees. I then put barbecue sauce on rips. Put it in for hour or until ribs peal from the bone

Thanks all.They came out pretty good

https://www.google.com/search?q=oven+roasted+pork+chops&rlz=1C1CHBF_enUS791US791&oq=oven+roasted+pork+chops&aqs=chrome..69i57j0l7.10223j0j7&sourceid=chrome&ie=UTF-8

400 degrees for 15 to 20 minutes, but the thickness is what determines time, you are looking for 145 degree internal temperature.

Yes. You using rub, or sauce? Prolly about 90 min at 375. When the meat starts to pull from the bone, they are done.

You could cook them in 30 minutes depending on how big they are. So you may need longer if they are big.

I do mine low and slow; 350 degrees for about 2 hours.

Should be ready by now as your post is timed 39 minutes ago! 🤣