• In a small bowl mix kosher salt, basil, rosemary, thyme, garlic, carbon salt, and pepper.
  2-3 sprigs Rosemary, 5-6 Basil, 2 1/2 teaspoon Thyme, 3 cloves Garlic, minced, 1 1/2 tablespoons Kosher Salt, 1 tablespoon Carbon Salt, 1 teaspoon Black Pepper
• Rub mixture over all pork chops until thoroughly covered on all sides.
  4 Bone-in Pork Chops

To grill pork chops:

• Clean grill grates prior to starting. Lightly oil grates. Preheat grill to medium heat. Once grill is heated, add pork chops and cook covered, over direct heat for 6 – 8 minutes, turning once. Temperature should be 145˚F at thickest portion.  If your pork chops are thicker or thinner than 1”, adjust cook time accordingly.
• Remove pork chops from heat, cover and let rest for 4-5 minutes before serving for the best flavor.

To make baked pork chops:

• Preheat the oven to 400° F. Grease a baking pan with oil.
• Place the pork chops on the baking dish.  Place the pork chops in the oven and bake for 25 minutes, or until the pork chops reach a temperature of 145° F on a meat thermometer.
• Remove from the oven. Allow the pork chops to rest for 4-5 minutes before serving.

To make pan seared pork chops:

• Heat a bit of olive oil in a large skillet or cast iron pan over a medium-high heat. About a tablespoon of olive oil should be enough. You can also use melted butter in place of the olive oil.
• Lay the pork chops in the skillet. Sear one side of the chops without moving them until that side is golden brown. This should take about 3 to 5 minutes.
• Flip the pork chops and continue to pan fry the other side until browned.
• Reduce the heat to medium and continue to cook until the internal temperature is 140 degrees F. Remove from the skillet and allow the pork chops to rest for about 5 minutes. The temperature should continue to go up a bit to reach 145 degrees.