Porchetta Pork Chops

Ingredients

• 2 bone-in pork chops, 1¼ to 1½ inches thick
• 1 tsp coarse kosher salt, plus a pinch
• 1 lemon
• 2 cloves garlic, minced
• 2 tbsp rosemary, chopped
• 1 large pinch red pepper flakes
• ½ tsp fennel seeds, lightly crushed
• 2 tbsp fennel fronds, plus more for garnish, chopped
• 2 tbsp olive oil

Steps

1. Heat the oven. Preheat to 350°F.
2. Prepare the pork. Pat the pork chops dry. Using a sharp paring knife, cut a deep pocket into the fat-covered edge of each chop. Season all over, including inside the pockets, with 1 teaspoon salt.
3. Make the filling. Finely grate the lemon zest into a small bowl. Cut the lemon into wedges for serving.
4. Mix the filling. Mash the garlic with a pinch of salt into a paste. Add it to the lemon zest along with the rosemary, red pepper flakes, fennel seeds, fennel fronds, and 1 tablespoon olive oil. Mix well.
5. Stuff the chops. Divide the filling between the pork chops, pressing some into the pockets and rubbing the rest over the outside.
6. Sear. Heat a large ovenproof skillet over high heat. Add the remaining 1 tablespoon of olive oil. Sear the pork chops on one side until deeply browned, about 5 minutes.
7. Flip. Flip and cook for 1 minute, then transfer the skillet to the oven.
8. Finish in the oven. Roast until the pork reaches about 135°F in the center, 5 to 10 minutes.
9. Rest. Transfer the chops to a plate, tent loosely with foil, and rest for 10 minutes.
10. Serve. Garnish with fennel fronds and serve with lemon wedges.