Ingredients
4 thick-cut loin pork chops, bone-in
Cayenne Pepper
Whole Fennel Seeds
Preparation
Dry the pork chops with paper towels. Dust to taste with cayenne pepper. Crush a generous quantity of fennel seeds in a spice grinder or mortar and pestle and turn the chops in the crushed seeds to form a thick crust. Allow the chops to come to room temperature in the dry marinade– 2-3 hours is a good time– and grill over your favorite source at medium to low heat for about 6 minutes on one side, 4 on the other. They should be slightly springy to the touch and wonderfully juicy.
