• 3 boneless, center cut pork chops, about 1/3 pound each
• 1 Tablespoon basil
• 1 Tablespoon oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon turmeric
• 1 tiny bit of seasoned salt
• 1/2 clove of garlic, finely minced
• 1/2 cup red wine vinegar

Preheat grill to medium-high (with charcoal, to a nice orange glow of a couple dozen briquettes or a hefty scoop of lump charcoal)

Sprinkle a bit of red wine vinegar on the pork chops

Sprinkle the rest of the ingredients on the pork chops, making a nice even coat all over

Place pork chops on the grill and close the lid.

Using TONGS (very important - don't puncture the poor things...) flip the pork chops about every 3 minutes, sprinkling occasionally with a bit of the red wine vinegar.

Pork chops are done when the seasonings are a nice golden with a deep red running around the edges.

Contributor's note: To avoid tough pork chops, be gentle when flipping them. Also, take them off the grill about 30 seconds to a minute before they'll be completely done — their internal heat will finish cooking them. If you take them off when they've completely cooked, they'll be tough and dry by the time you eat them.