Grilled Fennel-Rubbed Pork Chops
- 2 large Copperwod Pork chops with ¼ – ½inch fat cap, chine bone removed (not frenched)
- ¼ cup kosher salt
- ¼ cup coarsely ground black pepper
- ¼ cup finely ground fennel seeds
- 4 tbsp extra virgin olive oil, plus more for serving
- Flaky sea salt
- Fennel pollen 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).
- 2. Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 tbsp of oil, followed by spice mixture, patting to adhere.
- 3. Grill chops over direct heat, turning often until deeply browned on all sides for 10-15 minutes.
- 4. Move chops to indirect heat, bone-side down, and grill, turning every 20 minutes until an instant-read thermometer inserted into the thickest part of chops registers 118°C, 45-60 minutes.
- 5. Transfer pork chops to a cutting board and let rest 5 minutes. Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
- 6. Grill loins over direct heat, cut side up, just to reheat slightly, for about 2 minutes. Slice loins ½” thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.