- 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
- Rub the pork chops on each side with the oil. Mince the rosemary and combine it with the oregano in a small dish. 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.
- 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. 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. Remove from the grill, sprinkle lightly with salt and pepper and serve immediately.