Delicate fennel gives these chops a little something extra. Whether you like a light licorice touch or leave it out completely, this pork dinner will delight any crowd.
Porchetta Pork Chops
Description
This Italian pork chop dinner is quick to whip up, but it will seem like it took you a lot longer. As with any pork, not overcooking is key, so keep an eye on your meat. The mix of zest, lemon, rosemary, and pepper flakes excites. Great dish for guests and even better as leftovers. Just warm until sizzling in a pan. Ciao!
Ingredients
Instructions
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Heat oven to 350 degrees F / 176 C. Pat pork chops dry and season all over with 1 teaspoon salt.
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Finely grate zest from lemon and put in a small bowl. Cut lemon into wedges for serving.
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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 lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
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Divide filling between pork chops, rubbing on all sides.
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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 flip and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes. Transfer pork chops to a plate and cover loosely with foil. Let rest for 10 minutes. Garnish with fennel fronds, lemon wedges, and serve.
Servings 2
- Amount Per Serving
- Calories 465kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 1g5%
- Cholesterol 134mg45%
- Sodium 1088mg46%
- Potassium 561mg17%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 41g82%
- Vitamin A 1 IU
- Vitamin C 3 mg
- Calcium 10 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.