- 2 butterflied pork chops (cut thick, at least an inch)
- 2 limes, quartered
- 1/2 tsp dried thyme
- 1/2 tsp dried tarragon
- Fresh cracked pepper
- Mesquite chips soaked in water (optional)
Cut the pork chops in half, and while the grill is heating, squeeze a quarter of a lime over each of the four pieces. Sprinkle all four chops evenly on both sides with the thyme and tarragon and press spices in. Grind black pepper to taste on one side.
When grill is hot, put mesquite chips on coals. Sear both sides of the chops quickly and then grill until done, turning once. Remove from grill to heated platter. Immediately salt and squeeze a little lime on each chop. Let rest for 5 minutes, loosely covered. Serve with any accumulated platter juices.