Mince the 10 garlic cloves finely and chop the fresh parsley, sage, thyme, and rosemary into small pieces. Crush the peppercorns with the flat of a knife or in a mortar and pestle to create a coarse, rustic texture rather than a fine powder. In a bowl, combine the minced garlic, chopped herbs, crushed peppercorns, lemon zest, and red pepper flakes. Add the olive oil, salt, and Dijon mustard, stirring well to create a paste-like marinade. I like to taste a tiny bit on my finger at this stage to ensure the salt and pepper balance feels right before it goes on the meat.

Place the thick-cut pork chops in a shallow dish or container. Generously rub the marinade onto both sides of each pork chop, making sure to coat them evenly and work the herbs and garlic into any crevices. Cover the dish and refrigerate for 6 to 8 hours, or up to overnight. This resting time allows the flavors to penetrate the meat and the salt to begin breaking down the muscle fibers, which helps keep the pork tender and juicy during cooking.

Remove the marinated pork chops from the refrigerator and let them sit at room temperature for about 15 minutes before grilling. Preheat your grill to 350°F-400°F. Place the pork chops on the grill with the lid open and cook for 2 minutes without moving them—this creates a nice sear. Close the lid and cook for 8 minutes to cook through gently. Flip the chops and repeat the same process: 2 minutes with the lid open, then 8 minutes with the lid closed. Flip once more and cook for 1 to 2 minutes until the internal temperature reaches 145°F when checked with a meat thermometer. I always let thick pork chops rest for 10 minutes after cooking because it redistributes the juices throughout the meat and prevents them from running out when you cut into them.

Transfer the grilled pork chops to a warm plate and let them rest for 10 minutes under a loose tent of foil. This resting period is crucial for retaining moisture. Serve the pork chops while still warm, with any pan juices spooned over the top.