Grilled Rosemary Pork Chops

° Serves 4

In the summer, when it’s hot inside the house, I like to cook food outside on the grill. Pork chops are as good grilled as they are sautéed, providing they are not overcooked. Buy thick loin chops and grill them over high heat until they are just nicely crusted and brown on both sides. Then let them finish cooking in their own residual heat—that way, the meat will relax and become more tender. The center should still be slightly pink and the meat juicy.

• 4 pork loin chops (about 8 ounces each and 1 to 1¼ inches thick)
• 2 teaspoons chopped rosemary
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 teaspoons olive oil

Heat a charcoal or gas grill (the grill grate should be very clean).

Sprinkle the pork chops with the rosemary, salt, and pepper. Pour the olive oil onto a plate and dip the chops into the oil, turning them to moisten both sides. (If you will not be cooking them immediately, cover the chops with plastic wrap and set aside for up to 2 hours.)

Place the chops on the grill, cover with the grill lid, and cook for about 4 minutes. Turn the chops and cook, covered, for another 4 minutes on the other side. Transfer them to the far side of the grill, or transfer to a platter and place in a 150-degree oven. Let rest for 10 to 15 minutes before serving.

For tender, juicy pork chops, after grilling, let them rest in a warm place to finish cooking in their own residual heat.