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Pan Roasted Porchetta Rubbed Pork Chops



Pan Roasted Porchetta Rubbed Pork Chops with oven roasted cherry tomatoes


Serves 2 people

Prep time: 1o minutes

Cook Time: 15 minutes

Total: 25 minutes



  • 2 bone-in pork chops 1 ¼ to 1 ½ inches thick

  • 1 teaspoon coarse kosher salt, plus a pinch

  • 1 lemon

  • 2 garlic cloves or 3 Black Umami 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 garlic

  • 2 tablespoons olive oil

  • 2 Garlic Cloves


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

  2. Finely grate zest of 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 g 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 mest is just done, about 5-10 minutes longer (internal temperature should read 135F on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 5 mintutes before serving. Garnish with fennel fronds and lemon wedges.

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