I had some fresh herbs that needed to be used up in the refrigerator, and so I decided to make a garlic herb paste to slather on these thick cut , bone-in pork chops. In my mini food processor I combined a palm full of garlic cloves, some fresh rosemary, thyme, oregano, and summer savory, along with about a third of a cup of extra virgin olive oil, some lemon zest, course sea salt, freshly ground black pepper, and a dash of chipotle powder. I then applied a generous amount of the paste onto each pork chop, gave them a little massage, and let them marinate overnight in the fridge. I took them out about a half an hour before it was time to grill, and then placed them on a hot grill for about four to seven minutes per side, and once done, I covered them with aluminum foil and allowed them to rest for ten minutes before serving. These chops are moist, flavorful, and easy to prepare. They make the perfect addition to any weekend barbecue. Enjoy!