6 -8 pork chops, boneless loin cut (get the thinner cut)
Powered hot pepper to taste, preferably Calabrian pepper
Fennel seeds (fresher or new is better than yrs old)
Salt
Put chops between plastic wrap and pound chops to uniform thickness, about ¼ inch. Add salt, pepper and fennel seeds. Use your fingers to make sure the pepper and fennel are pushed tightly onto the surface. Do this about at least ½ hr before cooking and leave at room temp. The spices can be added sooner and the chops refrigerated, but make sure the chops are at room temp before cooking.
Fire up grill to “direct medium” on a gas grill. It should not be blazing hot. Make sure grill grate is prepped so chops won’t stick. Grill about 2-3 minutes/side. I turned off the center burner after about a minute so cooking went by indirect heat. When I turned the chops, I added the direct heat again for about a minute. The main test of doneness for me is touching them (sorry Dennis). When there is some resistance to the touch I call them done. Much like with chicken breast. Don’t overcook.