4 pork loin or rib chops, about 3/4-inch thick
1 teaspoon coarse salt
1 teaspoon coarsely-ground black pepper
1/2 teaspoon dried culinary lavender*
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil
* In cooking, use 1/3 the quantity of dried lavender flowers to fresh lavender flowers. Do not eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the pork chops with plastic wrap and let sit 1 to 2 hours at room temperature.
Preheat Barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155 degrees F. on a meat thermometer.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. 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 shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from barbecue and serve.
Makes 4 servings.
Each Serving Totals - 6.5 Fat Grams, 116.5 calories, 3.1 WW Points