2 or 3 depending on size
thick-cut T-Bone pork chops with fat cap
extra-virgin olive oil, plus more for serving
Flaky sea salt, or finely ground fennel seeds for serving
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 oil, followed by spice mixture, patting to adhere. See note below. Grill chops over direct heat, turning often until deeply browned on all sides, 7–10 minutes or as needed.
2. Move chops to indirect heat and check temp to see where you are once thermometer registers 100°F, the temperature will climb much faster) grill, turning every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 130°F. This cooking method and target temperature yield juicy chops with still-pink flesh.
3. Transfer pork chops to a cutting board. Cut the loin (largest piece) on each chop from the bones in one piece. Cover the remaining chops with foil and a kitchen towel to hold heat. Check temp of loin pieces to make sure they’re under 135 degrees, if higher (140 or so is target skip next step) Grill the loin pieces over direct heat, turning often, until crisped and well browned on cut sides, about 5 minutes.
4. Add loins to cutting board, check for correct temp and slice for service or let rest for 5 minutes. Pork should be pink and juicy. Cut all meat from the T-bone and cut into 1/2" thick slices and transfer to a platter. Drizzle with oil and sprinkle with sea salt and ground fennel. Serve with bones alongside. Woody's Way: Do ahead - Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill.
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