8 - 1/2 inch thick pork loin chops
1/4 cup olive oil
ground pepper
rosemary sprigs
Put pork chops in a large baking dish and thoroughly
coat them with the
olive oil,
ground pepper and place one rosemary sprig on each
pork chop.
Refrigerate them for 2 hours.
Then, grill them each for 3-5 minutes on
each side
leaving the rosemary on the tops.
Cook until pink is just about gone. Turn off heat,
cover, leave for only 2 minutes then promptly
remove them.
Overcooking will dry them out.
