Fennel and Garlic Pork Chops With Sweet Peppers and Onions

(Ray Kachatorian)

Fennel and Garlic Pork Chops With Sweet Peppers and Onions

Serves 4

Prep Time: 25 minutes Grilling Time: 3–5 minutes Special Equipment: Large perforated grill pan 

For the rub:

• 1 tablespoon fennel seeds
• 4 tablespoons extra-virgin olive oil 
• 3 garlic cloves, minced or pushed through a press
• 1 1/2 teaspoons kosher salt
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper

For the grill:

• 8 thin bone-in center cut pork chops, 1/4-inch thick and about 4 ounces each
• 3 medium yellow onions, each 8 to 9 ounces, peeled and cut crosswise into 1/2-inch slices
• 1 pound mini sweet peppers 
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Prepare the grill for direct cooking over medium-high heat (about 450 degrees F). Brush the cooking grate clean. Preheat a grill pan over direct heat for 5–10 minutes.

In a dry skillet over medium heat, toast the fennel seeds until fragrant, about 1 minute. Transfer to a cutting board. Drizzle an equal amount of oil on the fennel seeds and finely chop them. Transfer to a bowl with the remaining rub ingredients and mix to form a paste. Rub both sides of each chop with the paste. Let the chops stand while you grill the peppers and onions.

Lightly coat the onion slices and peppers with oil and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill the onions and peppers on the preheated grill pan, over direct medium-high heat, with the lid closed, until the onions are tender, and the peppers are charred in spots and slightly deflated, 10–12 minutes, turning occasionally. Remove each individual piece as it is done; they are bound to cook a little differently. Keep warm while grilling the pork chops.

Grill the pork chops on the grate over direct medium-high heat, with the lid closed, until well-marked on both sides but still juicy inside, 3–5 minutes, turning once. Remove the chops from the grill, arrange on a platter. Spoon the peppers and onions and any juices around the pork chops and serve warm.

Excerpted from “Weber’s Ultimate Grilling” by Jamie Purviance. Copyright 2019 by Weber-Stephen Products LLC. Photography copyright 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.