Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.

Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).