Porchetta Pork Chops

INGREDIENTS

• 2 bone-in pork chops, 1¼ to 1½ inches thick

• 1 teaspoon coarse kosher salt, plus a pinch

• 1 lemon

• 2 garlic cloves, minced

• 2 tablespoons chopped rosemary

• Large pinch red pepper flakes

• ½ teaspoon fennel seeds, lightly crushed

• 2 tablespoons chopped fennel fronds, more for garnish

• 2 tablespoons olive oil

DIRECTIONS

1. Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.

2. Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.

3. Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.

4. Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.

5. Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

Adapted from NYT Cooking