Grilled Pork with Fennel

Instructions

1. 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. 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. 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. 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. 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. 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. 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.