Porchetta Pork Chops

 

I was away for a wedding this weekend - congratulations, Chip and Siobhan! - and wasn't doing any cooking, so yesterday I was anxious to make dinner. I saw this recipe on the Times for pork chops and thought it sounded great. I also picked up some avocado squash at the Union Square Market. I'd never had avocado squash it before but the sign said it was like zucchini only smoother and more buttery and holds up better on the grill. Yum! Both were great. The pork chops have a wonderful flavor with the rosemary, fennel, lemon, and garlic. Jamie loved them. The squash was perfect just tossed with olive oil, salt, garlic, and pepper and thrown under the broiler.

I also grabbed some shishito peppers for an hors d'oeuvre.


Serves 2
Porchetta Pork Chops
2 bone-in pork chops (1 1/4- 1 1/2 inch thick)
1 tsp kosher salt
1 lemon
2 garlic cloves, minced
2 tbsp chopped rosemary
large pinch red pepper flakes
1/2 tsp fennel seeds, lightly crushed
2 tbsp chopped fennel fronds
2 tbsp olive oil

Directions
Preheat oven to 350. Pat chops dry and cut a large pocket into the fat-covered edge of each with a sharp pairing knife. Season all over with 1 tsp salt, including inside pockets. Finely grate lemon zest and put into a small bowl. Cut lemon wedges lengthwise in quarters for serving. Mash the garlic into a paste with the flat of a knife and a pinch of salt. Add to the small bowl and stir in rosemary, red pepper flakes, fennel seeds, 2 tbsp fennel fronds, and 1 tbsp olive oil. Divide the filling between pork chops, stuffing some inside the pockets and rubbing the rest on the outside.

Heat a large ovenproof skillet over high heat and add 1 tbsp olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Turn over and cook one minute. Transfer to oven and cook 5-10 minutes longer (until the meat is at 135 degrees).

Transfer to a plate and tent with foil for 10 minutes. Garnish with fennel fronds and lemon wedges.

For the avocado squash, toss with olive oil, salt, pepper, and chopped garlic. Put under the broiler for 10 minutes, flipping once, until lightly charred in spots.