Pork Chops with Fennel and Juniper

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, chopped
• 12 juniper berries, crushed
• 1 tablespoon fennel seeds, crushed
• Four 1-inch-thick bone-in pork rib chops (12 ounces each)
• Salt
• Pepper
• 1 fennel bulb with fronds, bulb and fronds coarsely chopped

1. In a small bowl, mix 1/2 cup of the olive oil with the garlic, juniper berries and fennel seeds.
2. Season the pork chops with salt and pepper and rub all over with the garlic-juniper oil.
3. Arrange the pork in a baking dish or place in a resealable plastic bag.
4. Add the chopped fennel and fronds and turn to coat.
5. Cover and refrigerate for 3 to 4 hours.
6. Remove the pork from the marinade; discard the marinade.
7. Preheat the oven to 425.
8. In a large cast-iron grill pan, heat the remaining 2 tablespoons of olive oil.
9. Add the chops and cook over moderately high heat, turning once, until golden, about 5 minutes.
10. Transfer the pan to the oven and roast the chops for 12 to 14 minutes, until an instant-read thermometer inserted in the center of a chop registers 140.
11. Transfer the chops to a cutting board and let rest for 5 minutes before serving.

extravirgin olive oil, garlic, berries, fennel seeds, chops, salt, pepper

Taken from www.foodandwine.com/recipes/pork-chops-fennel-and-juniper (may not work)