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1
Prepare a charcoal or gas grill, or heat a large ridged grill pan, a griddle, or 2 cast-iron skillets over moderately high heat.
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2
Brush the pork chops with 1 tablespoon of the oil, then season - sparingly - all over with the Peck Seasoning, patting it into place.
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3
Add the chops and reduce the heat to moderate.
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4
Brown the chops on both sides, about 4 minutes per side, slide the chops over to the indirect heat side of the grill, adjusting the heat so they cook without burning the coating.
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5
Continue to cook until the internal temperature reaches 140?F, 25 to 30 minutes.
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6
In a large bowl, toss the pepper strips with the remaining 1 tablespoon oil and salt and pepper to taste.
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7
While the pork chops finish cooking over indirect heat, cook the peppers in a single layer on the grill over moderate, direct heat, turning them occasionally, until they are charred in spots and softened but not mushy, 8 to 10 minutes.
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8
Transfer the pork and peppers to a warmed serving platter.
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9
Squeeze the lemon half over both and serve with the lemon wedges on the side.
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10
Michael's Notes: To get some nice caramelization on the peppers, be sure not to crowd them.
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11
If stacked, they will steam instead of sizzle.
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12
Peck Seasoning
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13
Combine the garlic and lemon zest on a cutting board and chop finely.
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14
Add the sage and rosemary and mince everything together until very fine.
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15
Add the pancetta and mix it in well with your fingers.
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16
Add the salt and pepper and gently incorporate all the ingredients by hand until the mixture resembles a moist seasoning salt.
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17
Transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
