Lemon-Tarragon Pork Chops

• 4 bone-in ribeye (rib) pork chops
• 4 teaspoons olive oil
• 1 teaspoon dried tarragon leaves crushed
• 1 1/2 teaspoons lemon zest zest from 1 medium lemon
• 1 1/2 teaspoons garlic pepper seasoning
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon kosher salt

1. Preheat grill to medium high (400 degrees F).
2. Meanwhile, place pork on platter; drizzle with 1/2 teaspoon olive oil on each side. Brush to coat; set aside.
3. In small bowl, mix together tarragon, lemon zest, garlic pepper blend, onion powder and salt. Rub about 1 1/2 teaspoons of mixture over side of pork chops.
4. Place pork chops on preheated grill. Close lid; cook for 4 to 6 minutes* per side (depending on thickness of chop) or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
5. Serve and garnish with slice of lemon, if desired.
6. *Grill/cook 1/2-inch pork chops for about 3-4 minutes per side.
7. Grill/cook 3/4-inch pork chops for 4-5 minutes per side.
8. Grill/cook 1-inch pork chops for 5-7 minutes per side.

ribeye, olive oil, tarragon, lemon zest zest from, garlic pepper, onion powder, kosher salt

Taken from www.yummly.com/recipe/Lemon-Tarragon-Pork-Chops-2248576 (may not work)