Pork chops with sage

Côtes de porc grillées à la sauge 

(Grilled pork chops with sage)

 From "The Provence Cookbook" 

By Guy Gedda and Marie Pierre Moine

 4 large, thick pork chops

Fine sea salt and freshly ground pepper

3 1/2 T. grainy Dijon mustard

1/4 cup olive oil

10 fresh sage leaves

Cut slits in the fat at regular intervals around the pork chops, and season lightly all over with salt and pepper.

In a small bowl, mix together the mustard (I used more) and oil. Coarsely chop and stir in 6 of the sage leaves (I used more). Arrange the chops in a shallow dish and brush both sides with the mustard mixture. Cover and refrigerate for at least 6 hours or overnight.

Before cooking, return the chops to room temperature.

In Provence, the chops would be cooked in the hearth over pine cones for about 20 minutes, turned over regularly, and kept about 4 inches from the fire. Alternatively, grill over indirect heat or broil 6 inches from the flame, turning once, until cooked through but still juicy inside, about 15 minutes total, depending on the thickness.

Season with a little extra pepper and garnish each chop with a fresh sage leaf.