Porchetta Pork Chops
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bone-in pork chops, 1¼ to 1½ inches thick
- 1teaspoon coarse kosher salt, plus a pinch
- 1lemon
- 2garlic cloves, minced
- 2tablespoons chopped rosemary
- Large pinch red pepper flakes
- ½teaspoon fennel seeds, lightly crushed
- 2tablespoons chopped fennel fronds, more for garnish
- 2tablespoons olive oil
Nutritional analysis per serving (2 servings)
480 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 42 grams protein; 617 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. 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.
- Step 2
Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
- Step 3
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.
- Step 4
Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
- Step 5
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 degrees 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.
Private Notes
Comments
We accompanied this with Mark Bittman's asparagus and mushrooms to great effect. I added a teaspoonful of Fallot dijon mustard and two diced anchovies to the filling. This added a tremendous depth of flavor to the filling. Also, I used a covered skillet in the oven and added a bit of white wine to keep the pork very moist. My guests raved.
This has become my default recipe when doing a mid-week pork chop or pork loin dinner. With pork loin I butterfly the meat, rub a light layer of garlic-herb paste on the cut side of the roast, then re-roll and tie with string. Rub remaining paste on the outside and roast until 135 degrees in the thickest section of roast. Delicious.
Great flavors and easy. But follow suggested cooking times closely. I was afraid the pork would be undercooked so cooked slightly longer in each stage, and they came out a little dry. Next time I'll follow the instructions exactly.
We pair this with David Tami’s’ Citrus Salad with Fennel and Olives. Great use of fennel bulb after using the fronds on this porchetta recipe. A simple asparagus with a splash of lemon and a touch of shaved Parmesan makes a pretty plate and a great combination of flavors. The citrus salad is bright and a the sweetness of the fruit compliments the porchetta. Yum!!!
Followed tips to brine first and incorporate anchovies to great success. Made for quick dinner party and everyone raved.
Be careful with the cooking time here, it’s distressingly easy to overcook and end up with a dry chop. I was more successful with searing for 2 minutes a side and roasting in a 400° oven for 5-7 minutes until done.