Equipment
Ingredients
Main
- 2 pork chops, bone-in, 3-4cm thick
- 5 g kosher salt
- 1 lemon
- 2 garlic, minced
- 6 g rosemary, chopped
- 1 g red pepper flakes
- 1 g fennel seeds, lightly crushed
- 6 g fennel fronds, chopped
- 30 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Pat the pork chops dry with paper towels. Use a paring knife to cut a deep horizontal pocket into the fatty edge of each chop. Rub 5g of salt over the exterior and inside the pockets.
Grate the zest of the lemon into a small bowl. Cut the remaining lemon into quarters.
Mash the garlic with a pinch of salt using a mortar and pestle to create a smooth paste.
Mix the garlic paste, lemon zest, rosemary, red pepper flakes, crushed fennel seeds, fennel fronds, and 15ml of olive oil in the bowl.
Fill the pork chop pockets with the herb mixture and rub any remaining paste onto the outside of the meat.
Heat 15ml of olive oil in a large ovenproof skillet over high heat. Sear the pork chops for 5 minutes on one side.
Flip the chops and cook for 1 minute on the second side.
Place the skillet in the oven and roast for 5 to 10 minutes until the internal temperature reaches 57°C (135°F).
Remove the chops from the pan, cover loosely with foil, and let rest for 10 minutes. Serve with lemon wedges and extra fennel fronds.
Chef's Notes
- For the best sear, ensure your pork chops are completely dry before they hit the hot pan. This promotes browning and a crispier exterior.
- Don't overstuff the pockets; you want the filling to be contained but not so compressed that it won't cook evenly.
- The resting period is crucial for juicy pork. It allows the juices to redistribute throughout the meat, ensuring tenderness.
- If you don't have a mortar and pestle, you can finely mince the garlic and then mash it with the side of your knife to create a paste.
- Adjust the amount of red pepper flakes to your spice preference. A little goes a long way, but it adds a nice subtle heat.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 2 months — Wrap tightly to prevent freezer burn.
Reheating: Reheat in a skillet over medium-low heat with a splash of water until warmed through.
