1. In a large bowl, combine mint, oregano, beer, garlic, 60 mL (1/4 cup) olive oil, pepper, and salted herbs. 
2. Place pork chops in a large sealable dish and pour in marinade. Cover and refrigerate for at least 2 hours or up to 24 hours. 
3. Preheat barbecue to medium and oil rack.
4. Grill pork chops for 5 or 6 minutes per side or until internal temperature reaches 70°C (160°F). Let stand for 5 minutes. 
5. Place cherry tomatoes in a foil packet and pour in remaining oil. Season with salt and pepper. 
6. Place packet on grill. Cooking time will vary depending on desired doneness. 
7. When ready to eat, sprinkle feta on pork chops and serve with cherry tomatoes, tzatziki sauce, grilled pitas, and a lemon wedge each.

Chef’s secret

For a nice pink centre, remove the meat from the grill when the internal temperature reaches 63°C (145 °F). The temperature will rise another 5 to 7°C (40-45 °F) while the meat is standing.

Nutrition tip

Most of the fat on a pork chop is around the edges. You can easily remove it before or after grilling to reduce the fat content.