Serves 8
90 min
Grilled Fennel-Rubbed Triple-Cut Pork Chops
Recipe GLPR3fe1e3bd164659
Thick-cut pork chops are coated with a fragrant spice rub of kosher salt, black pepper, and ground fennel seeds, then grilled using a two-zone method. The chops are seared over direct heat until deeply browned, then moved to indirect heat to cook gently until reaching a safe internal temperature of 145°F. After resting, the loin is separated from the bones, sliced, and given a final quick sear, while the bones are crisped separately. The sliced meat is finished with a drizzle of olive oil and a sprinkle of flaky sea salt and fennel pollen for an elegant, restaurant-style presentation.
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Ingredients
¼ cup kosher salt
¼ cup coarsely ground black pepper
¼ cup finely ground fennel seeds
2 triple-cut pork chops (2½ pounds each) with ¼–½-inch fat cap, chine bone removed
4 tablespoons extra-virgin olive oil, plus more for serving
Flaky sea salt for finishing
Fennel pollen or finely ground fennel seeds for serving
Directions
Prepare your grill for two-zone cooking over medium-high heat. For a charcoal grill, bank coals to one side. For a gas grill, leave one or two burners off. In a small bowl, combine the kosher salt, coarsely ground black pepper, and finely ground fennel seeds.
Pat the pork chops dry with paper towels. Rub each chop all over with 2 tablespoons of the olive oil, then generously coat with the fennel-pepper-salt mixture, pressing it firmly to adhere to all surfaces. (Reserve any leftover rub for future use with chicken, lamb, or additional pork.)
Place the rubbed chops over the direct heat side of the grill. Sear, turning often and moving them to the cooler indirect side as needed to manage flare-ups, until deeply browned on all sides, 10–15 minutes total.
Transfer the chops to the indirect (cooler) side of the grill, positioning them bone side down. Continue grilling, turning every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat (away from bone) registers 145°F, approximately 45–60 minutes total. Check the temperature after about 30 minutes of indirect cooking.
Transfer the pork chops to a clean cutting board and let rest for 5 minutes. (The internal temperature will rise slightly during resting.)
Using a sharp knife, carefully cut the loin from each chop away from the bones in one piece. Slice between the bones to separate them. Return the bone pieces to the direct heat side of the grill and turn often, grilling until they are well crisped and charred, about 5 minutes.
Place the loin pieces cut side up over direct heat and grill just until warmed through, about 2 minutes. Transfer to a cutting board and slice each loin into ½-inch-thick slices.
Arrange the sliced pork on a platter. Drizzle generously with additional olive oil and sprinkle with flaky sea salt and fennel pollen. Serve with the grilled bones alongside.
