Steak steals all the grill love. Rightfully so, considering that a rib eye cooked over open flame may be one of the summer’s simplest gastronomic pleasures. But a man shouldn't feast on steak alone. There are plenty of other proteins that taste great when given the char treatment.

Alfred Portale, executive chef of Gotham Bar and Grill in New York City, hits up thick-cut, bone-in pork chops for his go-to grilling recipe. First, he marinates the meat in a combination of garlic, fresh herbs, olive oil, and coarse ground black peppercorns--potent flavors that penetrate the thick-cut chop. Matched up with the char from the grill, the chop turns out tasting intense and savory. (For your next game day, crack a beer and Slow-Roast Tender Chinese Spareribs.)

Pair the chop with something slightly sweet, such as grilled peaches, applesauce, or greens dressed with a raspberry vinaigrette.

Grilled Marinated Pork Chops
Recipe by Alfred Portale, executive chef ofGotham Bar and Grill in New York City

What you’ll need:
4 bone-in pork chops, about 2” thick (14 oz each)
6 garlic cloves, finely chopped
1 Tbsp fresh thyme leaves
1 ½ Tbsp fresh sage leaves, thinly sliced
2 large rosemary sprigs, chopped, plus 4 small sprigs for garnish
2 tsp coarsely ground black pepper
3 Tbsp extra virgin olive oil
Salt, to taste

Think outside the grate and cook More Than Just Steak: 30 Recipes for the Serial Griller.

How to make it:
1. Place the pork chops in a shallow dish wide enough to hold them in a single layer. Add the garlic, thyme, sage, rosemary, pepper, and olive oil. Turn the chops over the oil and herbs until they’re well coated. Cover the dish and refrigerate for at least 2 hours or overnight.

2. Preheat your grill to direct medium heat or heat coals until ashy. Remove the chops from the dish and brush off any excess marinade. Season generously with salt. Grill the chops, turning once, until pink at the bone, 20 to 25 minutes total.

3. Transfer the chops to a plate, garnish with rosemary sprigs and serve. Makes 4 servings.

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