Lime-Thyme-Tarragon Pork Chops

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READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the pork chops in half, and while the grill is heating, squeeze a quarter of a lime over each of the four pieces.
  • Sprinkle all four chops evenly on both sides with the thyme and tarragon and press spices in.
  • Grind black pepper to taste on one side.
  • When grill is hot, put mesquite chips on coals.
  • Sear both sides of the chops quickly and then grill until done, turning once.
  • Remove from grill to heated platter.
  • Immediately salt and squeeze a little lime on each chop.
  • Let rest for 5 minutes, loosely covered.
  • Serve with any accumulated platter juices.
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