Pork Chops with a sage rub

Early herb garden mix:

sage leaves (about eight, many large)
oregano leaves (only a small number)
finely chop fresh herbs, add sea salt and fresh ground pepper and mix in olive oil

dress up the pork chops, about 1 inch thick

grill was weak--550 to start.
Sear for 1.5 minutes each side
put up dampers, cut to 400 degrees
roughly 5 minutes a side.

a third pork chop joined with only salt.

The result: juicy, but medium rather than medium rare. The rub could have been better singed, but was tasty.

Still, I have to say that fresh herbs on a chops rub is not really all that great. Dried herbs seem to do better, sadly--more potency. Perhaps mixing fresh and dried sage would do better?

UPDATE: fresh herb rubs work well if the heat is high enough to start, and if the dampers don't get completely shut down. I clearly need to do a thorough cleaning of the grill.