Grilled Fennel-Crusted Pork Chops
Pork in the US used to be an awful affair. That is to say, the meat was often tough and lacked the well marbled (and fatty) composition of pork found in Italy and France, for example. Fast forward about 20 years and pork chop aficionados can find high quality chops (and other cuts of pork) with a beautiful ratio of fat to meat by way of heritage breeds such as Berkshire or Kurobuta, Tamworth, Hereford gilt, etc.
One of our favorite methods to cook pork chops includes covering the chops with a nice layer of extra virgin olive oil and then encrusting the meat in a thick layer of crushed fennel seed (click here to learn all about wild fennel seed), Kosher salt, and black pepper. Next, we sear all sides on our outdoor grill (making sure we cook every side) and thereafter move the chops to the upper warming tray and shutting the lid (for a slow bake). We like to serve our pork chops with pan fried potatoes or mashed potatoes (pictured above) and a nice glass of Zinfandel.
- 2 center cut pork chops (bone in)
- 2 tablespoons of crushed fennel seed
- Kosher salt and freshly crack black pepper
- 2 tablespoons of extra virgin olive oil
- Brush a layer of olive oil on the chops. Coat each chop with the crushed fennel seed, black pepper, and Kosher salt (making sure to firm press the spices into the meat). Sear each side of the park on an outdoor grill (high heat); when each side is well browned move to the upper tray and shut lid. Bake for 20-30 minutes depending on the size and thickness of your pork chops (about 145-150 degrees F.)