Build a fire on one side of your grill. When the coals are all ignited, the fire has died down, and the coals are medium-hot (you can hold your hand 5 inches above the grill grate for about 2 seconds), you’re ready to cook. Shove enough of the coals to the other side of the grill to form a single layer.
Rub the chops with the oil, sprinkle generously with salt and pepper, place directly over the hot part of the grill and sear well, about 2 minutes per side. Move the chops to the cooler side of the grill. Brush the side facing up with the stout-citrus glaze and cook for 4 minutes; turn over, brush the size now facing up generously with the glaze and cook about 4 minutes more for medium-rare. To check for doneness, make a 1/4-inch cut in the thickest part of one chop; it should be slightly less done than you like it.
Remove chops from the grill, cover them loosely with foil, and allow to rest for 5 minutes. Brush again with the glaze just before serving.