By Seth Fera-Schanes
1 lb pork chops or pork loin chops (about 1/4-1/2 inch thick)
Sprigs of fresh rosemary
Fresh oregano still on the stem
4-6 small to medium sized tomatoes – I like to use Campari tomatoes
Salt and pepper
Serving size: 4
Prep time: 8-12 hours to marinate
Cook time: 6-8 minutes
Add pork, roughly chopped rosemary, roughly chopped oregano and lemon sliced into thin rings in a tupperware bowl (that has a top.) Drizzle everything with a little olive oil and add salt and pepper to taste. Fold all ingredients so pork is evenly coated or put top on bowl and shake.
Place in refrigerator for 8-12 hours to marinate. Can be marinated up to 24 hours.
Heat grill to medium high heat. Remove pork from refrigerator and let sit on the counter at room temperature for 10-15 minutes. This is important so the pork will cook evenly on the grill.
Add to the grill and cook for 3-4 minutes per side or until juices run clear. Cooking time will depend on thickness of the pork chops.
While pork is cooking cut tomatoes in half. With about 2-3 minutes left of cooking for the pork add tomatoes to grill cut side down for 2-3 minutes or until starting to get a little char. You can add a little salt and pepper but I choose not to.
Add pork, tomatoes and a little sprig of rosemary or oregano for garnish and lemon wedge. Serve with a side salad.