Grilled Fennel-Garlic Pork Chops

We used the grill for the second time this season tonight, and I am looking forward to lots more over the coming months. Pork chops from Bostrom Farm were excellent as always, and I really like this fennel-garlic combination. I believe fennel seed with pork is a fairly typical Italian preparation, but it is not one I had tried before. I will definitely be making this again. I served this with a green salad and maple roasted parsnips--yum!

1 1/2 tsp whole fennel seeds
2-3 medium garlic cloves, minced
1/2 tsp salt
Black pepper to taste
1-2 Tbsp olive oil
2 good-sized pork chops (about 1 lb total)

Grind the fennel seeds in a spice grinder or mortar and pestle (or, if you don't have either of those, in a plastic bag with a rolling pin). Combine them in a small jar or bowl with the garlic, salt, pepper, and enough olive oil to make a paste.

Rinse the chops and pat dry, then spread them all over with the fennel-garlic paste. Let sit for 30 minutes or so if you have time (or up to a few hours, if you put them in the fridge; bring back to room temperature before cooking).

Grill the chops for 1-2 minutes per side over a hot fire, then reduce the heat to medium-low and cook for another 10-20 minutes, turning once or twice, until the internal temperature reaches at least 137 F. Let sit for a few minutes, then serve.

Serves 2.