Herbed Pork Chops

For a delicious and interesting change of pace, fennel seeds, with their subtle licoricelike flavor, perk up the pork chops. Crushing the seeds just before using them helps retain their flavor and fragrance.

1 tablespoon chopped fresh rosemary leaves

2 teaspoons fennel seeds, crushed

3⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

4 bone-in pork loin or rib chops, 3⁄4 inch thick (about 6 ounces each)

1 pound plum tomatoes, each cut lengthwise in half

1 tablespoon extravirgin olive oil

2 tablespoons chopped fresh parsley leaves

1 teaspoon grated fresh lemon peel

1 garlic clove, crushed with press

• Prepare outdoor grill for covered direct grilling over medium heat.
• Meanwhile, in cup, combine rosemary, fennel seeds, 1⁄2 teaspoon salt, and pepper. Use to rub on pork chops.
• In medium bowl, combine tomatoes, oil, and remaining salt; set aside.
• Place pork chops on grill, cover and cook chops 5 minutes. Turn chops and arrange on one side of grill. Place tomatoes, cut sides down, on other side of grill; set bowl aside. Cover grill and cook pork chops until browned on outside and still slightly pink on inside, 4 to 5 minutes; cook tomatoes until evenly charred on both sides, 6 to 7 minutes.
• Transfer chops to platter and tomatoes to cutting board. Cool tomatoes slightly, then cut into large pieces. Return tomatoes and their juices to bowl; stir in parsley, lemon peel, and garlic. Serve chops with tomato salad.

Makes 4 main-dish servings.

Prep: 15 minutes

Grill: 11 minutes