• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 1/4 cup finely ground fennel seeds
• 2 (2 1/2-pounds) triple pork chops with 1/4–1/2" fat cap, chine bone removed (not frenched)
• 4 tablespoons extra-virgin olive oil, plus more for serving
• Flaky sea salt
• Fennel pollen or finely ground fennel seeds (for serving)

Click Here For Step-By-Step Instructions