Cut one clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop. Place chops in a large plastic resealable bag. In a bowl combine juniper, rosemary, fennel, apple cider, olive oil and the remaining garlic minced.

Season with salt and pepper. Pour the marinade over the chops and coat well. Place in the refrigerator and let marinate for 6 hours up to 24 hours. Preheat grill to 425°F. Bring pork chops to room temperature. Grill chops, until cooked turning once. About 25 minutes.