Pork Chops with Fennel and Red Pepper

I think I have formed a love affair with Italian foods on the grill.  Not sure what it is, the recipes are usually so simple, but yet full of flavor.  This dish is another Italian dish that is so simple, but provides a wonderful flavor and fragrance to some pork chops. 

Ingredients:

• 6 large bone-in pork chops, 3/4 inch thick
• 2 tablespoons of fennel seeds, grounded in a coffee/spice grinder
• 1 tablespoon red pepper flakes, grounded in a coffee/spice grinder
• 1/2 cup extra virgin olive oil
• 1/2 tablespoon salt

Instructions

1. In a bowl, whisk together the olive oil, salt, fennel, and red pepper flakes
2. Rub the mixture onto all sides of the pork chops and let sit in a shallow dish for at least 30 minutes, preferably up to 60 minutes
3. Prepare the grill for medium indirect grill (make sure you can do direct for the first 4 minutes)
4. Place the pork chops on the grill over direct heat for 2 minutes per side
5. Move the pork chops to indirect heat till the pork has reached 160 degrees
6. Remove from the grill and let rest for 5 to 10 minutes

Results:

Favorite pork chop recipe now.  I originally discovered how wonderful fennel seed is by eating an Italian sausage at a small joint in Cedar Rapids, IA called the Flying Weenie.  They make their own Italian sausages and with each bite you get at least one fennel seed.  As soon as I discovered this dish there, I started dissecting the sausages to see what provide the amazing flavor they had, and I finally tasted a fennel seed that I pulled out from the Italian sausage (yes, I am a bit strange).  I have been addicted to it ever since.