Recently I saw an episode of America's Test Kitchen that pointed out that many herbs are oil-soluble. I had some regular pork chops so after hitting them with some salt and pepper I added some dried oregano and a splash of olive oil, and then I put them in the fridge overnight.
I used a medium-low direct fire and didn't have too much trouble with flareups.
While the oregano flavor wasn't overpowering it was definitely noticeable, so apparently the olive oil did its thing. Next time I try this I'm going to use fresh herbs instead to see what happens.