We love grilled pork chops, but sometimes they can be very dry, even when cooked properly. This method of grilling pork chops produces very moist and flavorful chops, plus they are very easy to make! If you do not have the fresh herbs in your garden, many well stocked supermarkets have packaged fresh herbs all year long.
This wonderful Grilled Pork Chops with Sage and Oregano recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Pork Recipes.
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.
* If you have a smoked sea salt that is also nice to use.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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