Porchetta Pork Chops
Ingredients
- 2 bone-in pork chops, 1-¼ to 1-½ inches thick
- 1 tsp. coarse kosher salt, plus a pinch
- 1 lemon
- 2 garlic cloves, minced
- 2 tbsp. rosemary, chopped
- Large pinch red pepper flakes
- ½ tsp. fennel seeds, lightly crushed
- 2 tbsp. fennel fronds, chopped, more for garnish
- 2 tbsp. olive oil
Instructions
- Pre-heat oven to 350°F.
- Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop.
- Season chops all over with 1 teaspoon salt, including inside pockets.
- Finely grate zest from lemon and put in a small bowl.
- Cut lemon lengthwise in quarters for serving.
- Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste.
- Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
- Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
- Heat a large ovenproof skillet, over high heat, and add 1 tablespoon olive oil.
- Sear pork chops on one side for 5 minutes, or until golden brown.
- Gently turn over chops and cook for another minute, then transfer skillet to oven.
- Cook until meat is just done, about 5 to 10 minutes longer, internal temperature should read 135°F on a meat thermometer.
- Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving.
- Garnish with fennel fronds and lemon wedges.
Notes
Try serving with asparagus and mushrooms.
