From Cooking Light, April 2004. These could be cooked over hot coals or broiled indoors. Marinate them overnight for the flavor to fully penetrate the meat.
4 (6-oz.) bone-in center-cut pork chops (about 3/4 inch thick) 2 teaspoons extra-virgin olive oil 1 1/2 tablespoons herbes de Provence 1/2 teaspoon freshly ground black pepper Cooking spray Pinch of coarse sea salt
1. Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
2. Prepare grill.
3. Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle with a pinch of salt.
Makes 4 servings.