- Mix together the garlic, rosemary, and olive oil in a small bowl. Place pork chops in a baking dish and top with rosemary mixture. Marinate at least 30 minutes.
- Roughly crush cumin seeds and peppercorns. Heat them in a small skillet over medium-low heat until fragrant, about 1 or 2 minutes. Add the honey, rosemary sprig, and bay leaf. Heat mixture until small bubbles start to form. Remove from heat and set aside.
- Preheat the barbecue to medium-high. Season pork chops with salt, and grill 2 minutes per side. Reduce heat to medium and cook 8 to 10 minutes, basting regularly with honey sauce.
- Serve with rice and seasonal vegetables.
For more flavourful pork chops, marinate them overnight.