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Trim fat from chops. In a small bowl, combine dried lavender (or lemon zest), Italian seasoning, pepper and salt. Sprinkle evenly over both sides of chops; rub in with your fingers. Cover and refrigerate chops for up to 4 hours.
In a medium skillet, cook garlic cloves in hot oil over medium heat for 15 to 20 minutes or until golden and soft, stirring occasionally and reducing heat if cloves begin to brown and if oil splatters. Remove from heat; cover to keep warm.
Meanwhile, grill chops on the rack of an uncovered charcoal grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.)
To serve, transfer chops to serving plates. Spoon garlic cloves onto grilled chops. Squeeze fresh lemon juice on chops and top with fresh lavender, if desired.