Marinated Pork Chops with Lemon Thyme

I have a small herb garden that is in the midst of a growing frenzy this Spring. The weather has been beautiful the last week or so in Seattle, and the sun seems to agree with my lemon thyme, which is practically outgrowing the pot, so I have been using it in a lot of recipes this week--throwing it in my salads, sprinkling roasted root vegetables with it, etc. One of the best recipes I threw together this week was this one...



Marinated Pork Chops with Lemon Thyme:

4 large bone in pork chops
2 T. cold pressed olive oil
2 T. fig balsamic vinegar
4 cloves crushed garlic
Salt and Pepper to taste
1 bunch of lemon thyme chopped finely, (about 1/2 cup)

Season pork chops with salt and pepper, and place on a large plat or platter. Drizzle the olive oil over them, followed by the vinegar, and turn them once or twice to ensure that they are coated in the mixture. Sprinkle liberally with the chopped thyme, and let marinate for about an hour.

Heat a large grill to medium, and cook the pork chops for about 12-16 minutes turning frequently. The pork chops should be pink in the middle, but not too rare. Most of the thyme with fall off during this process, but the lemony flavor will remain. I served it with a salad of chopped apple, raisin and broccoli slaw with a mustard vinaigrette. The flavors worked very well together. Definitely edible, and a good bargain at aout $3.00 per serving!