Black pepper and Herb crusted Pork Chops

I am indeed beginning to realise that I have no other joy in life other than food. Oh dear. I have become one of 'those' Singaporeans. Perhaps middle age has truly hit.
Anyhow, thanks to Gordon Ramsey's inspiration, here is my rendition of what he did with his mint and herb crusted lamb chops. The roughly ground peppercorns in my recipe will give the porkchops a crusty and peppery exterior.
Ingredients2 pork chops, with bone in (always tastes better during the cooking process)
4 tbsp whole black peppercorns
1 tsp dried rosemary
1 tsp oregano
1 tsp sage
1 clove garlic, diced
1 tsp cooking oil
Method1) In a pestle and mortar, rougly grind up the black peppercorns. Add the herbs and garlic and incorporate. Don't overly grind the peppercorns. It's not meant to be a smooth paste.
2) Pat dry the pork chops. Pour out the peppercorn mixture on a flat plate. Coat both sides of the pork chops with the cooking oil, before 'breading' them with the peppercorn mixture. Leave to marinate for at least 1 hour, or overnight for best results.
3) Optional: Pan sear the porkchops to caramelize them.
4) Transfer onto a baking tray, lined with aluminum foil. Bake the pork chops in an oven, 200 deg C for 20 mins.
5) Serve with freshly garlic toasted bread.