-
In a bowl, mix the rosemary, thyme, kosher salt, and black pepper together.
-
Pat dry the pork chops on both sides.
-
Rub herb mixture onto the porkchops making sure both sides are well coated.
-
Marinate the pork chops in the refrigerator for at least an hour or put in a ziplock and freeze until ready to use.
-
Once marinated, cook pork chops using your preferred method: grilled or pan fried.
-
Preheat grill or skillet over medium-high heat. If using skillet, add about ½ tablespoon of avocado oil.
-
Grill and/or pan fry pork chops on each side for 5-7 minutes depending on thickness or until internal temperature is at least 145F-150F followed by a 5 minute rest period.
-
Slice and serve immediately.