Pork chops sausage-style

[Brad Olson]

I know I've seen this recipe elsewhere but this time it came from a Good Housekeeping "weeknight meals" cookbook.

There was a mystery package in the freezer and when it thawed enough to break down I was happy to find these.


Most of the flavor comes from garlic, crushed fennel seeds, and olive oil. I salted the chops before adding the paste and let them sit refrigerated for a good 24 hours.


Direct charcoal heat made for some quick grilling.


Even though I used a lot of garlic the grilling really toned down the flavor and allowed the fennel to come through...they really did have an Italian sausage flavor.

 

[Mike Coffman]

Great looking chops Brad!

 

[Andy Beers]

Great lookin meal

 

[Tony R]

Sliced chops look tasty!!

 

[NeilH]

Well done.

 

[Bob Correll]

Fine looking 'sausage' chops Brad!

 

[John Solak]

Looks great and great idea!!

 

[Ed M.]

Very nice lookin' sausage chops, Brad! Is the paste just garlic, crushed fennel seeds and olive oil?

 

[Mike Cosgrove]

I might look that one up.

 

[Tim McCann]

That's a good looking mystery meal.

 

[Wolgast]

Looking good! I lIKE!

 

[Paul Kastner]

nice looking cook.

 

[Bob Mann]

That looks great Brad!

 

[Brad Olson]

Very nice lookin' sausage chops, Brad! Is the paste just garlic, crushed fennel seeds and olive oil?

Thanks for all the comments! Yes, that's pretty much it along with a little pepper, and while the recipe calls for salt I left it out and put it directly on the meat.