2 tbsp chopped flat-leaf parsley

2 tbsp chopped fresh basil

1 tbsp chopped fresh tarragon

1 tsp chopped fresh thyme

2 cloves garlic, chopped

1 tsp sugar

1/4 tsp salt

1/2 cup (125 ml) plain yogurt

1/2 jalapeno pepper, seeded and finely chopped, or to taste

Juice of 1 lime

4 bone-in pork chops, about 3/4 inch (2 cm) thick, trimmed of fat

Salt and pepper

In a bowl with the back of a spoon, or in a mortar, crush the herbs and garlic with the sugar and salt. Add the yogurt, jalapeno and lime juice. Stir well.

In a glass dish, thoroughly coat the chops with the marinade. Cover and refrigerate for 12 to 24 hours.

Preheat the grill, setting the burners to high. Oil the grate.

Grill the chops for 4 to 5 minutes on each side, or until the meat is medium rare. Season with salt and pepper.

Serve the chops with Grilled Radishes.

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