Grilled Roman Pork Chops

Latin was my favorite class in high school.  For christmas I got Harry Potter in Latin and it reignited my interested in Roman stuff.  I started reading parts of Apicius and have wanted to try cooking with ancient Roman flavors.  The problem is finding modern equivalents of certain ingredients.  Thai fish sauce is suppose to be dead on for the ubiquitous garum. Romans also liked to flavor their wines with herbs so vermouth is a pretty good substitute.

For Pork Chops
1 tbsp parsley, finely chopped
2 cloves garlic, finely chopped
1 tsp cumin
1 tsp fennel seed
3 tbsp vermouth
1 tsp fish sauce
1 tsp kosher salt
1/4 tsp pepper
1/4 cup water or chicken stock
4 pork chops (about 3/4 inch thick)

For Topping
3/4 cup panko bread crumbs
3 tbsp pine nuts
1/4 cup grated parmesan
1 tsp olive oil

1. toast the cumin and fennel seeds over medium heat in a small skillet until fragrant then grind them up.  combine with the parsely, garlic, vermouth, fish sauce, water (or chicken stock), pepper and salt to make the marinade; stir until the salt is dissolved.  Marinade the pork chops for at least 2 hours, over night is better.
2. grill over high heat for about 3 minutes per side.
3. to make the topping, heat the olive oil in a medium skillet over medium heat.  toast the bread crumbs and pine nuts.  Set aside to cool, once cooled mix in the grated parmesan, sprinkle over the cooked pork chops and serve.