Ingredients
4
4 servings
- •2 teaspoons dried sage, crumbled
- •2 teaspoons dried rosemary leaves, crumbled
- •1.5 teaspoons salt
- •1 teaspoon dried thyme
- •1 teaspoon fennel seed, crushed
- •0.5 teaspoon white sugar
- •1 bay leaf, crumbled
- •4 bone-in pork rib chops (not pork loin chops) - at least 1/2-inch thick
- •0.33333334326744 cup extra-virgin olive oil
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 386
- Carbohydrate: 2g
- Fat: 29g
- Fiber: 1g
- Protein: 28g
- Sugar: 1g
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