- 2 bone-in rib chops, at least 1 inch thick
- 1/2 c olive oil
- Zest of two lemons (reserve lemons)
- 2 cloves garlic; finely chopped
- 3 sprigs fresh oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Salt and pepper for seasoning
1. Combine olive oil, lemon zest, oregano, garlic, salt, and pepper in a small skillet and cook over medium heat until it begins to bubble around the oregano sprigs.
2. Remove oil from heat and let cool to room temperature. Pour into a ziplock bag, add chops, and refrigerate for at least eight hours - turning occasionally to distribute marinade.
3. Remove pork from fridge an hour before cooking to warm up.
4a.1. Using a grill: Build a hot fire in the grill.
4a.2. When the coals are ready, remove the chops from the marinade and season with salt and pepper.
4a.3. Cook on each side for about 2 1/2 minutes over direct heat - until mahogany brown.
4a.4. Move chops off the direct heat but with the bone facing the heat and cover the grill and cook for 6 minutes more. (An instant-read thermometer should read 145 degrees in the center of the chop.)
4b.1. Using a grill pan: Heat oven to 375 degrees. Heat grill pan over medium high heat until it begins to smoke.
4b.2. When pan is hot, remove the chops from the marinade and season with salt and pepper.
4b.3. Cook chops on one side for 2 minutes, rotate 1/4 turn and cook another two minutes (this prodices the crosshatch grill lines).
4b.4. Turn chops over and cook 2 minutes, rotate 1/4 turn and place pan in oven.
4b.5. Cook for 5 minutes in oven. (An instant-read thermometer should read 145 degrees in the center of the chop.)
5. Serve with lemon wedges or, even better, Gremolata.
