Pre-heat an outdoor grill or indoor grill pan to medium, about 325°F.
Place the pork chops in a shallow dish; season with salt and pepper and dress with EVOO. On a chopping board, finely chop and combine the scallions (or spring onions), garlic, rosemary, thyme, lemon zest and fennel seed; slather evenly over the chops.
Grill the chops for 12-15 minutes, turning occasionally. Let the chops rest, then slice and douse with lemon juice. Serve with corn or broccolini.