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.