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3 garlic cloves, finely minced, or 1 tbsp bottled minced garlic
2 veal or bone-in pork chops, 1- to 1/2-in. thick
1/4 cup finely minced fresh sage leaves, or 2 tsp dried sage leaves
1 tbsp chopped fresh thyme leaves, or 1 tsp dried thyme leaves
1/2 cup dry white wine
2 tbsp olive oil
Spread garlic evenly over both sides of chops, pressing into meat. Sprinkle with herbs and press into meat. Place chops in a large plastic bag. Whisk wine with oil and pour into bag. Twist top part of bag to push chops right down into marinade, then seal tightly with an elastic band. Place bag in a shallow bowl just large enough to hold it. Let stand at room temperature for 2 hours or refrigerate overnight.
When ready to cook, grease grill and preheat barbecue to medium-high. Remove chops from marinade, discarding remaining liquid. Grill chops with lid down until meat has a springy firmness when lightly pressed, from 5 to 7 minutes per side. Sprinkle with a generous pinch of salt and serve.
Calories 251, Protein 32.2g, Carbohydrates 2.4g, Fat 11.3g, Fibre 0.1g.
Make these chops the centrepiece of a relaxing Friday night dinner for two--pair them with our barbecued maple squash, sweet peppers and polenta.