Ingredients

Serves 4 - 6

•  4 pork chops, 2.5cm thick
• 4 garlic cloves
• 2 tbsp whole black peppercorns
• 3 tbsp fresh rosemary leaves or 1 tbsp          dried rosemary
• 1 tsp fennel seeds
• 1/4 tsp crushed chilli flakes 1 tbsp lemon juice 5   tbsp olive oil lemon wedges
  

Preparation method

Trim off excess fat from the chop. With scissors, cut snips through the remaining fat at 4cm (1 ½ in) intervals. Place garlic, peppercorns, rosemary, fennel seeds, chilli flakes, lemon juice and oil in a food processor or blender; pulse to a coarse paste. Rub the paste over both sides of the chops. Grill according to instructions below. Sprinkle with salt. Serve hot with lemon wedges.

Outdoor
Grill over medium-hot coals until there is no trace of pink near the bone but the pork is still juicy, 8-10 minutes per side.