2stems fresh rosemary leaves stripped from stems and crushed
2T.fresh thyme leaves crushed with fingers
3clovesgarlic smashedpeeled and roughly chopped
1T.black Hawaiian salt
4thick-cut bone-in pork chops approximately 1” thick
Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.