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
Ingredients:
-
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
Instructions:
-
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.
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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.
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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.