What you need:
- 4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
- 1 Tbsp. olive oil
- 1 1/2 Tbsp Herbes de Provence**
- 1/2 tsp. pepper
- 1 tsp. salt
Add olive oil, Herbes de Provence and pepper to a ziplock bag and mix well. Add porkchops and make sure surfaces are in contact with oil/herb mixture.
Place chops on medium-high grill for 5-7 minutes per side (and internal temperature reaches 160 degrees)
Salt before serving.
I served my porkchops with wild rice and spring peas. It was nicely seasoned and juicy. Try it.. it is definitely worth the (lack of) work!
Original recipe modified from Cooking Light