These Mediterranean pork chops are very simple and oh, so good! Best of all, they can be made from ingredients you probably already have in your pantry. I hope you enjoy this recipe as much as I do. It's my favorite way to do pork chops.
INGREDIENT :
2 teaspoons dried sage, crumbled
2 teaspoons dried rosemary leaves, crumbled
1 ½ teaspoons salt
1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
½ teaspoon white sugar
1 bay leaf, crumbled
4 bone-in pork rib chops (not pork loin chops) - at least 1/2-inch thick
⅓ cup extra-virgin olive oil
RECIPE DIRECTION :
Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
