Lime-Thyme-Tarragon Pork Chops

1. 1

   Cut the pork chops in half, and while the grill is heating, squeeze a quarter of a lime over each of the four pieces.

2. 2

   Sprinkle all four chops evenly on both sides with the thyme and tarragon and press spices in.

3. 3

   Grind black pepper to taste on one side.

4. 4

   When grill is hot, put mesquite chips on coals.

5. 5

   Sear both sides of the chops quickly and then grill until done, turning once.

6. 6

   Remove from grill to heated platter.

7. 7

   Immediately salt and squeeze a little lime on each chop.

8. 8

   Let rest for 5 minutes, loosely covered.

9. 9

   Serve with any accumulated platter juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.