Preparation:
Place chops in shallow glass dish to hold in a single layer. Pour cider and olive oil over, and sprinkle with juniper. Mince 1 clove garlic and sprinkle over meat.
Cut remaining garlic clove into 6 slivers and insert a sliver into the meat, near the bone of each chop. Sprinkle with rosemary and fennel. Season with salt and pepper.
Let marinate several hours or overnight, turning occasionally.
Prepare grill.
Bring chops to room temperature.
Grill chops, basting with marinade and turning once, until cooked, about 25 minutes. |
