LEMON-AND-HERB-RUBBED PORK CHOPS Lemon peel makes the mixture just moist enough to rub easily. The rub is exactly the right amount for four thick chops. 4 teaspoons minced garlic (about 8 cloves) 1 1/2 teaspoons finely shredded lemon peel 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/2 teaspoon dried sage, crushed 1/2 teaspoon pepper 4 pork loin chops, cut 1 1/4 inches thick For rub, combine the garlic, lemon peel, rosemary, salt, sage, and pepper. Trim fat from meat. Rub mixture onto both sides of each pork chop.

For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover. Test for medium heat above pan. Place chops on grill rack directly over the pan. Cover and grill, turning once, until an instant-read thermometer inserted in center of a chop registers 160°F and juices run clear (35 to 40 minutes).

For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack; and grill as above.

Makes 4 servings.

1 Serving - Calories: 351, Fat: 19g (Saturated: 7g), Cholesterol: 116mg, Sodium: 374mg, Carbohydrate: 3g, Protein: 41g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]