Bold, fresh, and irresistibly juicy, these Porchetta Pork Chops bring Italian flair to your table with rosemary, fennel, and zesty garlic in every bite!
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Porchetta Pork Chops
Porchetta Pork Chops
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Beth Dooley
Servings
2-4
Prep Time
15 minutes
Cook Time
30 minutes
These Porchetta Pork Chops are thick-cut, bone-in chops infused with a zesty, herb-packed garlic paste and seared to golden perfection before finishing in the oven. Inspired by classic Italian porchetta, this dish delivers bold flavors of rosemary, fennel, and lemon in every juicy bite.
Ingredients
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2 Bone-in Pork Chops, 1-½ to 2 Inches Thick
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1 Tsp Coarse Salt
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2 Tbsp Chopped Fresh Rosemary
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1 Lemon Juice
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2 Cloves Minced Garlic
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Pinch of Red Pepper Flakes
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½ Tsp Crushed Fennel Seeds
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2 Tbsp Extra Virgin Olive Oil, Plus More for Garnish
Directions
Filling Mix Preparation
Grate the zest into a mortar and pestle.
Add garlic and a pinch of salt to the mortar and pestle and work into a paste.
Once a paste is made, slowly work in rosemary, red pepper flakes, fennel, and 1 tablespoon of the olive oil.
Transfer to a bowl and set aside.
Cooking
Preheat the oven to 350 degrees.
Pat chops dry and, using a sharp knife, cut a large pocket into the fat-covered edge of each chop.
Season liberally with salt, including the inside of the pockets.
Divide the filling mix between the pork chops. Stuff some inside the pocket cut into each chop, saving some to rub on the outside of each.
Film a large skillet with the oil and set over high heat.
Sear the pork chops on one side until golden, about 5 minutes.
Gently flip the chops and continue to cook on the other side for another 1 to 3 minutes, then transfer the skillet to the oven.
Cook until the meat is done, about 5 to 10 minutes; a thermometer inserted to the center of each chop should read 135 degrees.
Transfer the pork chops to a plate, tent with foil, and rest for 10 minutes before serving.
To serve, garnish with fennel fronds and lemon wedges.