Ingredients
The following ingredients have 2 Servings
- 2 bone-in center cut pork chops ((about 3/4-inch thick))
- Fruity olive oil, (extra-virgin)
- Black pepper, (freshly-ground)
- Sage (leaves, chopped)
- Oregano (leaves, chopped)
- Coarse salt (or sea salt*)
Instruction
- Place the pork chops in a dish large enough to hold them. Brush both sides of the chops with olive oil and sprinkle each side with pepper, fresh sage leaves, and oregano leaves. Drizzle a little more olive oil, over the top.
- Cover, and place in the refrigerator to marinate all day or overnight.
- When ready to cook, preheat your barbecue grill and spray grill with vegetable oil cooking spray.
- Sprinkle coarse sea salt on both sides of the pork chops. This is the secret to this recipe. A lot of the salt dissolves and melts off into the fire.
- Grill until you have nice grill marks on both sides and until the internal temperature reaches 155 degrees F. on a meat thermometer. Watch carefully and do not overcook the pork chops.
- Remove from grill and transfer onto a serving platter or individual serving places.
- We served these with Mahogany Field Rice and Sauteed Mushrooms with braised green and purple curly kale, and homemade applesauce.
- Makes 2 servings.