Herb-Crusted Grilled Pork Chops with Tangy Herb Sauce

1.Pat the pork chops dry with paper towels and place them on a large plate or tray.

2.In a small bowl, combine 2 tablespoons olive oil, rosemary, thyme, parsley, sage, minced garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix to form a thick herb paste.

3.Rub the herb mixture evenly over both sides of each pork chop. Cover and let marinate at room temperature for 20 minutes, or refrigerate up to 4 hours for deeper flavor.

4.While the pork chops marinate, prepare the tangy herb sauce: In a medium bowl, combine parsley, basil, chives, capers, minced garlic, Dijon mustard, olive oil, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until well blended. Taste and adjust seasoning as needed. Set aside.

5.Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates with a paper towel dipped in olive oil.

6.Grill the pork chops for 4-5 minutes per side, turning once, until they develop deep grill marks and the internal temperature reaches 145°F (63°C). Adjust time for thicker or thinner chops. Let rest for 5 minutes after grilling.

7.Serve the pork chops hot, drizzled generously with the tangy herb sauce. Garnish with extra chopped herbs if desired.