Used to live 2 doors down from a family business of Swiss / German butchers & sausage makers.....
They would cut whatever thickness you would like....had a lot of 2" thick NY strips &, yes, monster thick pork chops!!!!
Sear & slide is maybe the best way....if you try to straight high heat grill, they will be burnt on the outside & raw in the middle.....
Hot zone (grill marks & all that jazz) 1st, then pull them over & "bake" 'till you get to a good center temp of 145~155f or between there.....