Cookbook author Rachel Roddy uses crushed juniper along with fresh fennel and fennel seeds to give pork chops a lovely, fragrant, herbal flavor.
- 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