Grilled Fennel Rubbed Triple Cut Pork Chops
Ingredients
- ¼ cup kosher salt
- ¼ cup coarsely ground black pepper
- ¼ cup finely ground fennel seeds
- 2 2½-pound triple-cut pork chops with ¼–½-inch fat cap, chine bone removed (not frenched)
- 4 tablespoons extra-virgin olive oil, plus more for serving
- Flaky sea salt
- Fennel pollen or finely ground fennel seeds (for serving)
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