Italian-style Grilled Pork Chops
Land is scarce in Italy, so meat production focuses more on veal and pork because beef requires significantly more grazing land. Grilled pork is a common restaurant item there. This recipe includes fennel, the flavor of which characterizes Italian sausage.
2 tablespoons olive oil
1 1/2 teaspoons ground fennel
1 large garlic clove, finely minced
1 teaspoon grated lemon zest
1/2 teaspoon finely chopped fresh rosemary
2 1-inch thick pork chops
Combine the first 5 ingredients (oil through rosemary) in a small bowl and thoroughly mix.
Trim the chops of peripheral fat.
Brush both sides of the meat with the oil mixture and refrigerate for 2 hours.
Prepare the grill for hot indirect cooking. Grill the chops for 4 minutes per side directly over the fire, then move them to indirect for an additional 10 minutes, or until done (lid closed).