We use this seasoning mix for the Pan-roasted Pork Chops with Olives and Sambuca-braised Fennel (page 241) and the Pork Ribs with Fennel and Apple Cider Vinegar (facing page). It will keep for months, so if you like pork with fennel, make double (or more) of this recipe.
Recipe information
Yield
makes about 1/3 cup
Ingredients
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons fennel seeds
Preparation
Combine the salt, pepper, and fennel seeds in a spice grinder and grind them into a powder. Use the rub or transfer to an airtight container and store at room temperature.
