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Seared Pork Chops with Fennel and Herb Salad

Seared Pork Chops with Fennel and Herb Salad

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

We had in mind Italian porchetta—spit-roasted pork seasoned with herbs, fennel and garlic—when seasoning these pork chops, but we narrowed the ingredients to those best suited for searing on the stovetop. We finish the chops with a simple lemon-accented, butter-enriched pan sauce and serve them with a fresh fennel and herb salad that balances the richness of the meat. When shopping, try to choose chops that are close in size so they cook at the same rate.

Tip

Don’t discard the fennel fronds if your bulb has them attached. Chop about ¼ cup and add them to the bowl with the fennel.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    tablespoon minced fresh rosemary

  • 1

    tablespoon fennel seeds

  • ½

    teaspoon red pepper flakes

  • 4

    8-ounce bone-in center cut pork chops, each about 1-inch thick, patted dry

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 3

    tablespoons lemon juice, divided

  • 1

    large fennel bulb, halved, cored and thinly sliced against the grain

  • 3

    scallions, thinly sliced on the diagonal

  • 1

    cup lightly packed fresh flat-leaf parsley, roughly chopped

Step 1

In a spice grinder, combine 1½ teaspoons salt, 1 teaspoon black pepper, the rosemary, fennel seeds and pepper flakes. Process to a fine powder, about 10 seconds. Measure ½ teaspoon into a medium bowl and set aside. Sprinkle the remainder onto both sides of the pork chops, then rub the seasonings into the meat.

Step 2

In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes.

Transfer to a platter and tent with foil. With the pan still over medium-high, add ¼ cup water and scrape up any browned bits.

Add the butter and whisk until incorporated, then stir in 1 tablespoon of lemon juice. Taste and season with salt and black pepper. Remove from the heat and cover to keep warm.

Step 3

To the bowl with the spice mix, whisk in the remaining 1 tablespoon oil and the remaining 2 tablespoons lemon juice. Add the fennel, scallions and parsley, then toss to combine. Taste and season with salt and pepper. Pour the sauce over the chops and serve with the fennel salad.