Ingredients
2 all-natural pork loin or rib chops, about 1" thick, Frenched if possible
2 tsp minced fresh rosemary
1 large garlic clove
sea salt
fresh ground black pepper
1/2 tsp Herbes de Provence
1/4 tsp dried sage
truffle oil
balsamic vinegar
Preparation
Lightly sprinkle the chops with truffle oil. On your cutting board, mince the garlic with all other herbes, salt & pepper to taste, and spread the herb mixture on both sides of each chop. Lightly sprinkle a bit of balsamic vinegar on them. At this point, can be refrigerated several hours if necessary until time to grill.
Grill on high heatm about 8-10 minutes, depending on thickness.
Cover loosely with foil for a few moments to allow meat juices to accumulate.
Serve with your choice of sides - we like just a big spring green salad and grilled vegetables.
