-
1
Grind fennel in a spice grinder.
-
2
Mix all ingredients in a bowl except sugar.
-
3
Place in a cold saute pan.
-
4
Turn heat to medium and heat/toast spices just until fragrant.
-
5
DO NOT BURN.
-
6
Remove from pan allow to cool to room temperature and add the sugar.
-
7
Set aside.
-
8
(can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
-
9
Pour into a two gallon zip lock type bag and add the chops.
-
10
(Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
-
11
Refrigerate for about an hour, turning occasionally.
-
12
Remove chops from brine and pat dry with paper towels.
-
13
Coat with spice mixture and massage into the meat.
-
14
Allow to sit with rub while preparing the grill.
-
15
Prepare Grill to very hot.
-
16
(Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
-
17
Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
-
18
Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
-
19
(Internal temp will rise to about 145 degrees) Serve.
