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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.

Serves 2

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).

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