FENNEL- PEPPER PORK CHOPS
HIS RECIPE takes its flavor profile from the Italian love affair with fennel and pork.
- 4 (3⁄4- inch- thick) loinpork chops
- 1 heaping tablespoon fennel seeds
- 1 heaping teaspoon red pepper flakes
- 1⁄4 cup extra virgin
- olive oil
- Salt to taste
- Vegetable oil for brushing grill rack
Instructions:
- Trim the excess fat off the chops. Place on a cutting board, place a piece of plastic wrap over them, and pound slightly with a kitchen mallet to fl atten to about 1⁄2 inch.
- Grind the fennel seeds and red pepper fl akes in a spice grinder or in a small mortar with a pestle. Combine with the olive oil and season with salt. Rub the chops with this mixture and set aside, covered, in a shallow pan for 30 minutes.
- Heat a grill to hot and brush the grill rack with oil.
- Grill the chops directly over the coals or over the hottest part of the grill for 2 minutes per side, turning. Slide the chops over to a cooler part of the grill or over the part of the rack with no coals underneath (if using a gas grill, adjust the heat to medium- hot), and continue grilling for another 3 minutes per side, or until cooked through. Remove to a platter, cover, and let sit for 3 to 5 minutes before serving.