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Serves four.
ingredients
1 Tbs. chopped garlic
1 Tbs. crushed fennel seeds
1 Tbs. finely chopped fresh sage
1 Tbs. finely chopped fresh rosemary
2 tsp. coarse salt
2 tsp. coarsely ground black pepper
4 bone-in pork rib chops, 3/4 to 1 inch thick (2-1/2 to 3 lb. total),
brined if you like
how to make
In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.
Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. For a gas grill, set one side to medium high and the other side to low.
When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over them, or over the medium-high area on a gas grill. If flare-ups occur, move the chops momentarily to a cooler area. Sear the chops over the hotter area for about 1-1/2 minutes per side and then use tongs to move them to the area that’s less hot. Cover the grill and continue cooking until the chops are firm and their internal temperature reaches 145° to 150°F, another 3 to 4 minutes per side.
Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking.
From Fine Cooking 46, pp. 34-39
photo: Scott Phillips
