Thank you everybody! I was beginning to think I was nuts.

De-bone. Have the butcher do it.

The bone is always going to be wider than the meat, especially as the meat starts to shrink while cooking. I wouldn't use a Foreman for those.

I find it difficult to grill those bone in chops. You have to find a thinner cut or use the boneless.

Is there a trick to this?

If there's no bone, everything is fine, but if they have a bone, then it seems not to work well because the top plate sits on the bone and doesn't touch the upper part of the meat.

Should I be putting the bone on a particular part of the grill (like length-wise, closest to me, or farthest from me, or to the right or left sides? Or should I flip the chops?

Or is this grill not the right tool for bone-in chops?

If someone could tell me how they do it (and how much time, and what temp) I'd really appreciate it.

TIA!