Pork Chops al Diavolo

Serves 4 to 6

· 4 (12-ounce) bone-in pork chops

· Sea salt 1 cup olive oil

· 6 cloves garlic, peeled and crushed

· Zest from 1 large lemon, removed with a vegetable peeler, then julienned

· 1 teaspoon lemon juice

· 2 tablespoons black peppercorns, toasted and coarsely ground

· 2 tablespoons whole coriander, toasted and coarsely ground 2 tablespoons mustard seeds, toasted and coarsely ground

· 2 tablespoons dried oregano, coarsely ground

· 2 tablespoons whole red pepper flakes + 1 teaspoon red pepper flakes, coarsely ground

· 1 tablespoon Spanish paprika

· 1 teaspoon cayenne pepper

· Sliced tomatoes with torn basil, for serving

1. Season the chops.

At least 2 hours (or up to 24 hours) before cooking the pork chops, generously season them all over with sea salt. The thicker your chops, the more salt you will need; plan on about a teaspoon of salt per chop.

2. Make the marinade.

In a small saucepan over medium heat, warm the oil and garlic. When the garlic begins to sizzle, add the lemon zest and juice. Remove the pot from the heat and add the black pepper, coriander, mustard seeds, oregano, whole and ground red pepper flakes, paprika and cayenne pepper. Let cool to room temperature. The marinade can be used right away, or refrigerated up to 2 weeks.

For mildly spicy meat, let the chops sit in the marinade for 30 minutes. For more pronounced heat, let the chops linger in the marinade for up to 24 hours.

3. Grill the chops.

Light a hot fire in a charcoal grill and let the coals burn down until they're glowing red. Cook the chops until nicely browned on both sides and a thermometer inserted into the thickest part of the chops registers 140 degrees, about 15 minutes.

Transfer the chops to a cutting board and cut the meat from the bone. Let the meat rest for 10 minutes, then slice thinly. Return the bones to the grill and continue grilling until browned and crispy, 5 minutes.

Serve the pork and bones with sliced tomatoes with torn basil.