Grilled Pork with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled pork chops paired with fennel create a surprisingly elegant meal that's actually quite simple. The fennel bulbs become wonderfully caramelized and tender on the grill, while a bright citrus and herb marinade keeps the pork juicy and flavorful. Fennel is fantastic for digestion and adds a subtle anise note that really elevates the dish without overpowering it. Best of all, you likely have most of these ingredients in your pantry already, making this an easy dinner that won't break the bank.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 2fennel bulbs(halved lengthwise, fronds reserved)
- 4 tablespoonsolive oil
- 1½ teaspoonsfennel seeds(lightly crushed)
- 3 tablespoonslemon juice
- 2 tablespoonsorange juice
- 3garlic cloves(minced)
- 1 tablespoondijon mustard
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry pork ensures better browning and prevents steaming on the grill.
- 2
In a small bowl, whisk together lemon juice, orange juice, minced garlic, crushed fennel seeds, Dijon mustard, and honey to create the glaze. Set aside.
Tip: Make the glaze while the grill heats up to save time.
- 3
Brush the fennel bulb halves with 2 tablespoons of olive oil and season with salt and pepper. Place on the grill, cut-side down, and grill for 8-10 minutes until caramelized and tender, turning halfway through.
Tip: Grilling fennel brings out its natural sweetness and softens the texture.
- 4
Move the fennel to the cooler side of the grill. Brush the pork chops with the remaining 2 tablespoons of olive oil and place on the hotter side of the grill.
Tip: Using two temperature zones prevents the glaze from burning while the pork cooks.
- 5
Grill the pork chops for 6-7 minutes on the first side without moving them, then flip and brush generously with the prepared glaze.
Tip: Avoid moving the meat too early to develop a proper crust.
- 6
Grill for another 5-6 minutes on the second side, brushing with glaze again halfway through, until the internal temperature reaches 145°F at the thickest part.
Tip: Use a meat thermometer for perfectly cooked pork every time.
- 7
Transfer the pork chops and fennel to a serving platter and drizzle any remaining glaze over the top. Garnish with reserved fennel fronds and fresh thyme sprigs.
Tip: Let the pork rest for 3-5 minutes before serving to retain juices.
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