Serves 12
90 min
Grilled Fennel-Rubbed Triple-Cut Pork Chops
Recipe GLPR7fc40f57c13ab6
Impressive triple-cut pork chops with a bold fennel, pepper, and salt crust. These bone-in chops are grilled using a two-zone method: first seared over direct heat until deeply browned, then moved to cooler indirect heat and cooked slowly to a precise pink center, yielding incredibly juicy results. The loin is separated from the bones and finished with a final char before serving with flaky sea salt and fennel pollen.
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Ingredients
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1/4 cup finely ground fennel seeds
2 triple-cut pork chops (2 1/2 pounds each), chine bone removed, with 1/4–1/2 inch fat cap intact
4 tablespoons extra-virgin olive oil, plus more for serving
Flaky sea salt for finishing
Fennel pollen or finely ground fennel seeds for garnish
Directions
Prepare your grill for two-zone cooking over medium-high heat: for charcoal, bank the coals to one side; for gas, leave one or two burners off. In a small bowl, combine the kosher salt, coarsely ground black pepper, and finely ground fennel seeds. Brush each pork chop thoroughly with 2 tablespoons of the olive oil, then generously rub all sides with the spice mixture, pressing gently so it adheres well. Set the pork chops over the direct heat side of the grill.
Grill the chops over direct heat, turning frequently and shifting them to the cooler side of the grill as needed to control any flare-ups, until deeply browned and charred on all sides, 10–15 minutes total. The goal is a rich, caramelized crust.
Transfer the chops to the indirect heat zone, placing them bone side down. Continue grilling, turning every 20 minutes or so, until an instant-read meat thermometer inserted into the thickest part of the meat (away from bone) reads 145°F, 45–60 minutes total. (Check after about 30 minutes; once the temperature reaches 145°F, it will rise more quickly.) This yields a rosy, juicy interior.
Transfer the pork chops to a cutting board and let them rest for 5 minutes (the temperature will continue to rise about 5°F, reaching approximately 145°F). Carefully cut the loin meat away from the bones on each chop in one piece. Then slice between the individual bones to separate them.
Place the separated bones back on the grill over direct heat. Turn them often until they are crisped and well charred, about 5 minutes. This adds extra flavor and texture.
Place the loin pieces on the grill over direct heat, cut side up, and grill just until reheated, about 2 minutes. Remove from the grill and slice each loin into 1/2-inch-thick pieces.
Arrange the sliced loin on a serving platter. Drizzle generously with additional olive oil, then finish with flaky sea salt and fennel pollen or finely ground fennel seeds. Serve the grilled bones alongside for guests to enjoy.
