Nate's Chops

• 5 leaves Parsley
• 10 twigs of Thyme
• 5 twigs of Oregano
• 5 twigs of Tarragon
  
• 2 tsp salt
• zest of a lemon
• 2 tbls olive oil
• 2 pork chops or 4 lamb chops

Grind the parsley, thyme, oregano, and tarragon in the food processor. Add the salt, lemon zest, and olive oil to the herbs, mix well. Apply thick coating to either side of chops. Cook on grill, high heat, six minutes per side. Let rest 5 minutes before devouring. Goes well on a bed of rice.

Remainder of the lemon goes well in a salad. Just coat the lemon slices in a heavy dose of sugar. Let sugar absorb for 10-20 minutes. Toss into salad.

Serves 2.