Fennel and Garlic Pork Chops | JK BBQ & Outdoor

Ingredients

• 8 thin bone-in centre-cut pork chops, each about 115 g and 5 mm thick
• 3 brown onions, each 225 to 250 g, cut crosswise into 1 cm thick slices
• 450 g grams mini capsicums
• Extra-virgin olive oil
• ¾ tsp teaspoon sea salt
• ½ tsp teaspoon ground black pepper
• 5 ½ tbsp tablespoon fennel seeds
• 4 tbsp tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped or crushed
• 2 tsp teaspoons dried oregano
• 5 ½ tsp teaspoon sea salt
• 1 tsp teaspoon sweet paprika
• ¾ tsp teaspoon crushed red chilli flakes
• ¾ tsp teaspoon ground black pepper