Pork Chops, Sausage Style

Flavored with the licorice punch of fennel seeds, these chops are like a sausage and pepper sandwich without the bread. Crushing the seeds just before using them helps retain their flavor and fragrance.

PREP: 15 minutes

GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

1 tablespoon fennel seeds

1 garlic clove, crushed with garlic press

1 tablespoon olive oil

¾ teaspoon salt

¾ teaspoon coarsely ground black pepper

4 bone-in pork rib or loin chops, inch thick (about 6 ounces each), trimmed

2 red and/or yellow peppers, stems and seeds removed, each cut into quarters

4 plum tomatoes, each cut lengthwise in half

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. In mortar with pestle or in zip-tight plastic bag with rolling pin, crush fennel seeds. In cup, mix fennel with garlic, olive oil, and ½ teaspoon each salt and pepper; use to rub both sides of pork chops. Sprinkle cut sides of peppers and tomatoes with remaining ¼ teaspoon each salt and pepper.

3. Arrange chops and peppers on hot grill rack; cover and cook 5 minutes. Turn chops and peppers over; add tomatoes, cut sides down. Cover and cook until chops are browned outside and still slightly pink in center and vegetables are tender, 3 to 5 minutes.

EACH SERVING: About 315 calories, 25g protein, 10g carbohydrate, 19g total fat (6g saturated), 70mg cholesterol, 490mg sodium