Grilled Pork Chops with Fried Sage

Directions

1. In a shallow, non-aluminum dish or pan large enough to hold all the chops in a single layer, whisk together the lemon juice, extra-virgin olive oil, garlic, and Mango Chipotle Rub by The Spice Guy. Trim off the excess fat from the edges of the chops, leaving a thin layer to help baste the chops as they cook. Place in the marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour or for up to 3 hours, turning occasionally.
2. Prepare your grill for direct heat cooking.
3. Remove the chops from the marinade and pat dry with paper towels. Add a sprinkle of Mango Chipotle Rub by The Spice Guy to each side. Bring the chops to room temperature. Meanwhile, combine the sage and olive oil in a small saucepan and set aside while you grill the chops.
4. Place the chops on the grill rack and grill, turning once, until browned and almost firm to the touch, about 8 minutes total. They should be pale pink when cut into the center. Transfer to a platter and brush on some of the Carolina Gold BBQ Sauce by Underwood Ranches. Cover loosely with aluminum foil, and let rest for 3-4 minutes.
5. While the chops are resting, place the pan holding the sage leaves over high heat and fry until bubbling, crisp, and golden brown, about 4 minutes. Using a slotted spoon, lift the leaves out of the oil, allowing the excess oil to drip back into the pan.
6. Place 5-10 sage leaves on top of each chop and serve at once.