Lavender Marinated Pork Chops

4 double-cut bone-on pork chops (approx. 12 oz. each)

For the pork marinade

1 cup olive oil, extra virgin

8 tablespoons fresh lavender, coarsely chopped

4 tablespoons fresh rosemary, coarsely chopped

1 tablespoon fresh garlic, finely chopped

1 tablespoon soy sauce (dark) plus additional for finishing

Combine all ingredients in a large resealable plastic bag. Place pork chops in bag making sure chops are evenly coated by the marinade. Set inside refrigerator for 20-30 minutes, turning once to distribute marinade. When ready to cook, remove chops from marinade and pat dry. Grill or roast over medium high heat turning once to an internal temperature of 140 degrees.

Place chops on plate and liberally brush with soy sauce. Cover with foil and allow to rest until ready to serve (temperature will rise an additional 5 degrees while resting) - at least five minutes.

Serve with Peach Chutney.

Serves 4

James Litza