Fennel and Garlic Pork Chops

Recipe From from Weber’s Ultimate Barbecue Cookbook by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    25 min.

  • Barbecue Time

    15 min.

  • Resting Time

    3 to 5 min.


the Ingredients

Fennel Garlic Pork Chops 1
  • 8 thin bone-in centre-cut pork chops, each about 115 g and 5 mm thick
  • 3 brown onions, each 225 to 250 g, cut crosswise into 1 cm thick slices
  • 450 grams mini capsicums
  • Extra-virgin olive oil
  • ¾ teaspoon sea salt
  • ½ teaspoon ground black pepper


  • 1½ tablespoon fennel seeds
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, finely chopped or crushed
  • 2 teaspoons dried oregano
  • 1½ teaspoon sea salt
  • 1 teaspoon sweet paprika
  • ¾ teaspoon crushed red chilli flakes
  • ¾ teaspoon ground black pepper


Think of this as a new riff on the Italian-American classic of sausage-and-peppers. The results rely a lot on the assertive fennel paste on the pork. Then it is a matter of timing. Don’t turn any of the vegetables or the chops until their first sides are deeply browned with the flavours of the fire.
  • Prepare the barbecue for direct cooking over medium–high heat (about 260°C). Brush the cooking grills clean. Place a perforated grill pan over direct heat, close the lid, and preheat for 10 minutes. Toast the fennel seeds in a frying pan over medium heat on the stove until fragrant, about 1 minute, stirring often.
  • Transfer the fennel seeds to a cutting board, drizzle with ½ tablespoon of the oil, and chop finely. Transfer the fennel seeds to a small bowl, add all the remain­ing paste ingredients including the remaining 3½ tablespoons oil, and mix to form a paste.
  • Coat both sides of each chop with the paste. Let the chops stand while you grill the capsicums and onions.
  • Lightly coat the onion slices and capsicums with oil and season with the salt and pepper.
  • Spread the onions and capsicums on the preheated grill pan and grill over direct medium–high heat, with the lid closed, until the onions are tender and the capsicums are charred in spots and slightly deflated, 10 to 12 minutes, turning occasionally. Remove each piece as it is done. Keep warm while grilling the chops
  • Grill the pork chops on the cooking grills over direct medium–high heat, with the lid closed, until well grill-marked on both sides but still juicy inside, 3 to 5 minutes, turning once. Transfer the chops to a platter and let rest for 3 to 5 minutes. Spoon the capsicums and onions and any juices around the chops and serve warm.

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