Pork Chops Thick Cut Grilled with Fennel Rub

Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill.

Pork Chops Thick Cut Grilled with Fennel Rub


  • 1/4 cup / kosher salt
  • 1/4 cup / coarsely ground black pepper
  • 1/4 cup / finely ground fennel seeds
  • 4 thick cut pork chops with a fat edge
  • 4 Tablespoons / extra-virgin olive oil


  1. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 tablespoons oil, followed by spice mixture, patting to adhere.
  2. Grill chops over direct heat for about 3 minutes, turn and grill the other side for about another 2 minutes Move chops to indirect heat and roast, turning every 2 or 3 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 118°F, This cooking method and target temperature yield juicy chops with still-pink flesh.
  3. Transfer pork chops to a cutting board and let rest 5 minutes (temperature will rise about 5°). Serve chops whole or slice for easier portioning.