For rub, combine the garlic, orange peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.
For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160 degrees F and juices run clear (35 to 40 minutes).
For a gas grill, preheat grill. Reduce heat to medium and adjust for indirect cooking. Place chops on grill rack; and grill as above. Makes 4 servings.
By LRP from LWL, MA
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