Inspired (again!) by Marketman's posts on the thin porkchops he had in Greece, and wanting to deal with the surfeit of fresh herbs in my fridge (I tried using the word "ref" here in HK, but no one understood) begging to be used, I brought out my weapon of choice, my trusty mallet, and pounded away.
Here are pictures of the chops rubbed with dried oregano, fresh thyme and rosemary, drizzled with olive oil and lemon juice, with a touch of salt and pepper. I don't have an outdoor grill and had to make do with my grill pan, so I sorely missed the char marks and burnt, crisp sides, but it tasted good! So good I forgot to take pictures of the finished product.