This was another grilled pork chop recipe (and we have yet to tire of grilled pork chops!) that we liked a lot.  Very easy for a weeknight dinner.  There were no bone-in chops at the store, but the thick boneless were actually fine.  I did do a quick brine of these before the herb rub/grilling.  The pesto was from our basil, and we grilled some of our squash as a side.  This came from Serious Eats.

• Leaves from 1 small bunch thyme
• 1 1/2 cloves garlic
• zest and juice of 1 lemon
• 4 tablespoons olive oil
• 4 pork chops
• Pesto

In a mortar and pestle, mash together the thyme leaves, 1 teaspoon salt, 1 clove of garlic, and a several grinds of black pepper (alternatively, chop everything finely on a cutting board). Once pulped into a paste, add the lemon zest and 1 tablespoon of the olive oil and stir well. Rub the mixture onto the pork chops and let them rest for 10-15 minutes.

Preheat a grill (or grill pan if indoors) over medium heat, then add the pork chops. Cook about 7 minutes on each side, then remove from the heat and allow to rest, then spoon the pesto over them and serve.