Italian Pork Chops With Fennel

2 large bulbs fennel, trimmed and chopped
3 juniper berries, crushed
4 large pork chops, trimmed of fat
salt
freshly ground black pepper
2 tablespoons olive oil

Mix the fennel and juniper berries together and put a layer of this mixture in the base of a flat flameproof dish. Lay the pork chops on top, season with salt and pepper to taste and sprinkle with

the remaining fennel mixture. Spoon over the oil, cover and refrigerate for at least 4 hours, basting occasionally.

Heat the grill, uncover the dish and place the chops in the dish under the grill. Cook the chops for 12 to 15 minutes each side, turning them over frequently, until cooked through.

SERVES 4