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Porchetta Pork Chops
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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.