2 tbsp dried sage, crumbled
2 tbsp dried rosemary leaves, crumbed
1 tsp dried thyme
1 tsp fennel seed, crushed
1/2 tsp white sugar
1-1/2 tsp salt
4 center-cut rib chops
1/3 cup extra virgin olive oil
In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145°F.
Save by using Lawry's Seasoned Salt and Serve with Locally Grown Huntsinger Farms Russet Potatoes.
Prices Valid May 17, 2020 to May 23, 2020
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