Bastille Day Pork Chops

• 4 thinly sliced pork chops (weighing about 1 3/4 pounds total)
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon fresh rosemary
• 2 heaped teaspoons quality dried oregano
• Sea salt and freshly ground black pepper

1. 1.
2. Rub the pork chops on each side with the oil.
3. Mince the rosemary and combine it with the oregano in a small dish.
4. Press equal amounts of the herbs onto both sides of each pork chop and let them sit at room temperature for at least 2 hours, and in the refrigerator up to 8 hours.
5. 2.
6. Build a small fire in a barbecue, and when the coals are red and dusted with ash, spread them out and set the grill about 3-inches above the coals.
7. Grill the pork chops until they are golden on the outside and still moist and just slightly pink on the inside, about 4 minutes per side.
8. Remove from the grill, sprinkle lightly with salt and pepper and serve immediately.

pork chops, extravirgin olive oil, fresh rosemary, oregano, salt

Taken from www.epicurious.com/recipes/food/views/bastille-day-pork-chops-103750 (may not work)