Strew plenty of fresh herbs, such as fennel, parsley and marjoram or thyme, chopped with a little garlic, over the pork chops. Season with salt and ground black pepper, and pour over them a little olive oil and lemon juice. Leave them to marinate in this mixture for an hour or two. Grill them and serve with a green salad upon which, instead of dressing, you pour the juices and herbs which have fallen from the meat into the grilling pan.
A Book of Mediterranean Food