Grilled pork chops sides
2 bone-in center cut pork chops (about 3/4-inch thick)
Fruity extra-virgin olive oil
Freshly-ground black pepper
Fresh sage leaves, chopped
Fresh oregano leaves, chopped
Coarse sea Salt*
* If you have a smoked sea salt that is also nice to use.
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.
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.