Pork Chops with Fennel and Juniper

• 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

1. In a small bowl, mix 1/2 cup of the olive oil with the garlic, juniper berries and fennel seeds. Season the pork chops with salt and pepper and rub all over with the garlic-juniper oil. Arrange the pork in a baking dish or place in a resealable plastic bag. Add the chopped fennel and fronds and turn to coat. Cover and refrigerate for 3 to 4 hours. Remove the pork from the marinade; discard the marinade.
2. Preheat the oven to 425°. In a large cast-iron grill pan, heat the remaining 2 tablespoons of olive oil. Add the chops and cook over moderately high heat, turning once, until golden, about 5 minutes. Transfer the pan to the oven and roast the chops for 12 to 14 minutes, until an instant-read thermometer inserted
3. Serve With
4. Grilled young fennel.