Equipment
* optional
Ingredients
Pork Chops
- 4 bone-in pork chops, thick-cut
- 30 ml olive oil
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 3 g fennel seeds, crushed
Orange Vinaigrette
- 45 ml orange juice, freshly squeezed
- 5 g orange zest, finely grated
- 15 ml white wine vinegar
- 10 g dijon mustard
- 10 g honey
- 60 ml olive oil
- 3 g kosher salt
Fennel Salad
- 2 fennel bulbs, core removed, thinly shaved
- 1 orange, segmented
- ½ red onion, thinly sliced
- 10 g fresh mint, torn
Nutrition (per serving)
Method
Coat the pork chops evenly with olive oil, kosher salt, black pepper, and crushed fennel seeds. Allow the meat to sit at room temperature for 30 minutes to temper. Wash your hands and sanitize any surfaces that came into contact with the raw pork.
In a mixing bowl, combine the orange juice, orange zest, white wine vinegar, Dijon mustard, honey, and kosher salt. Gradually whisk in the olive oil until the mixture is fully emulsified.
Using a mandoline slicer or a sharp chef's knife, shave the fennel bulbs as thinly as possible. Place the shaved fennel into a large mixing bowl along with the orange segments and sliced red onion.
Preheat the grill or grill pan to medium-high heat, approximately 200 degrees Celsius or 400 degrees Fahrenheit. Ensure the grates are clean and lightly oiled.
Place the pork chops on the grill. Cook for 5 to 7 minutes per side until deeply caramelized. The chops are done when an instant-read thermometer inserted into the thickest part reads 63 degrees Celsius or 145 degrees Fahrenheit for a juicy, slightly pink center.
Transfer the grilled pork chops to a cutting board or warm plate. Loosely tent with foil and let them rest for 5 minutes so the juices can redistribute.
Just before serving, pour the orange vinaigrette over the shaved fennel mixture. Toss thoroughly to coat, then fold in the torn fresh mint.
Plate the rested pork chops alongside a generous mound of the dressed fennel and orange salad. Serve immediately.
Chef's Notes
- Pork is safe and most tender when cooked to a medium doneness with a blush of pink (63 degrees Celsius), despite outdated historical guidelines suggesting it be cooked well-done.
- Save the fennel fronds. They make an excellent, anise-flavored garnish for the salad that visually and aromatically echoes the crushed fennel seeds used in the pork rub.
- If using a mandoline to shave the fennel, always use the provided finger guard to achieve paper-thin, even slices without risking a severe kitchen injury.
- For an extra layer of flavor and color, substitute blood oranges or cara cara oranges in the salad and dressing when they are in season.
Storage
Refrigerator: 3 days — Store cooked pork and salad separately. The salad will lose its crispness after 24 hours.
Freezer: 2 months — Freeze cooked pork chops tightly wrapped. Do not freeze the fennel salad.
Reheating: Gently reheat pork chops in a pan over medium-low heat with a splash of water, covered, until just warmed through to prevent drying.
