Sacramento Chops

1. 1

   Dry the pork chops with paper towels. Dust to taste with cayenne pepper. Crush a generous quantity of fennel seeds in a spice grinder or mortar and pestle and turn the chops in the crushed seeds to form a thick crust.

2. 2

   Allow the chops to come to room temperature in the dry marinade-- 2-3 hours is a good time-- and grill over your favorite source at medium to low heat for about 6 minutes on one side, 4 on the other. They should be slightly springy to the touch and wonderfully juicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.