Grilled Fennel-Crusted Pork Chops With Carrot Salad

Grilled Fennel-Crusted Pork Chops With Carrot Salad
Marcus Nilsson
Crushing the fennel seed releases its flavor, making the smoky grilled chops extra delicious.

Get the recipe for Grilled Fennel-Crusted Pork Chops With Carrot Salad.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
couscous
1
pound
carrots, grated
2
tablespoons
olive oil
2
tablespoons
chopped fresh dill
2
tablespoons
chopped roasted pistachios
1
tablespoon
fresh lemon juice
kosher salt and black pepper
4
bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
1
tablespoon
fennel seed, crushed

Directions

  1. Cook the couscous according to the package directions. Meanwhile, in a medium bowl, toss the carrots with the oil, dill, pistachios, lemon juice, and ¼ teaspoon each salt and pepper.
  2. Heat grill to medium-high. Season the pork with the fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, turning once, until the pork is cooked through, 4 to 6 minutes per side. Serve with the couscous and carrot salad.

 

Dawn Perry
July 2012

Nutritional Information

  • Per Serving
  • Calories 579
  • Fat 21 g
  • Sat Fat 6 g
  • Cholesterol 115 mg
  • Sodium 520 mg
  • Protein 51 g
  • Carbohydrate 47 g
  • Sugar 6 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 115 mg
What does this mean? See Nutrition 101.