Grilled Fennel Rubbed Pork Chops & Apricots

Prep 15 min.

Ready 35 min.

Servings 2

This is a recipe my wife pointed out that she wanted me to make for dinner. It is from the May/June issue of Eating Well Magazine.  I surprised her this evening when she came home from work and had the grill ready and everything prepped. Thanks to Eating Well for another fine recipe and wonderful spring time dinner for two. Also, I was able to use some fresh mint from my herb garden.

We would make this again. There was a slight taste of the fennel and coriander with a hint of mint. I would be careful with the portion of mint per plate since it can dominate the flavor. The feta was wonderful as a compliment to the pork.

Ingredients

• 2 tsp. coriander seeds (I had saved from last year’s herb garden)

• 2 tsp. fennel seeds

• 2 Tbs. extra-virgin olive oil

• 1 Tbs. brown sugar (I added 1.5 Tbs.)

• 3/4 tsp. ground salt

• 3/4 tsp. ground pepper

• 4 thin-cut pork chops bone- in

• 8 apricots ( I had to used canned because they are not in season)

• 1/4 cup crumbled feta cheese

• 2 Tbs. fresh mint chopped (from my herb garden)

Cooking Directions

1. Coat the grill surface with a light coat of oil. (I used a cooking spray oil) Turn grill to medium heat.

2. In a small fry pan over medium heat toast the coriander seeds and fennel and swirl around until you smell the aroma of them cooking (about 2 minutes).

3. In a spice grinder or mortar & pestle combine the seeds and grind to a fine consistency. (I used a stone mortar and pestle).

4. In a small bowl add the ground coriander and fennel seeds, add the brown sugar, olive oil, salt and pepper and stir together.

5. Coat both sides of the pork chops with the mixture. (I found coating one side inside the kitchen and the other side while outside on the grill worked for me.)

6. Cook the chops for 5 minutes per side. (I cooked all four chops on one side of the grill and turned down the other side to low and cooked the apricots). Flip the apricots a couple of times. Being canned apricots they are quite soft so be careful not to destroy them when flipping.

7. Serve with crumbled feta cheese and fresh mint.