Grilled Pork Chops with Anise Seed Rub

A couple nights ago I was on the hunt for an unusual recipe  for pork chops and I found a winner.  Don’t be put off by the ingredients,
even if you don’t think you’re a fan of anise.  The flavor of the pork,  anise and pepper together is pretty amazing.  It was my hope that
Craig would grill these on the barbeque; but it started to rain and he didn’t seem too excited to stand in the rain.  So, I pulled out my trusty grill pan
and cooked them on the stovetop.  Because they were especially thick  chops, I popped them in the oven to finish cooking after they were nicely
browned on either side.  I found the recipe on epicurious and the recipe included a mango mojo to serve with the pork.  I opted to skip that but it
looked interesting so will have to try it the next time I come across some nice  mangos.  What’s nice about this rub is that you don’t have to plan hours
ahead with a marinade to add a bit of interesting flavor to the meat.  I  decreased the oil in the rub by a third and didn’t miss the extra oil a bit.

Anise Seed Rub

1 tablespoon anise seeds

1 teaspoon black peppercorns

1 ½ teaspoon salt

1 ½ teaspoon sugar

2 tablespoons olive oil

4 (one inch thick) loin pork chops

Use a mortar and pestle or a spice or coffee grinder to  crush or grind the anise seeds and peppercorns.  Transfer to a small bowl
and add sugar, salt and oil.  Mix well.

Preheat oven to 350 degrees F

Brush both sides of the pork with the spice rub. Preheat  grill pan or saute pan over medium high heat on stovetop until a drop of water sizzles on the pan  (just a minute or two).  Grill chops for 3 minutes on each side or a  minute or two longer until they are nicely browned.  Place grill pan in
the oven for 10 minutes or until chops are just cooked through.  Karen

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