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Porchetta Pork Chops Recipe - NYT Cooking
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Brief Description
stuffed pork chops
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Main Ingredient
Pork Chops
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Category: Pork
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://cooking.nytimes.com/recipes/1014884-porchetta-pork-chops
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 20, 2021
Number of Servings:
Ingredients:
- 2 - bone-in pork chops, 1 1/4 to 1 1/2 inches thick
- 1 - teaspoon coarse kosher salt, plus a pinch
- 1 - lemon
- 2 - garlic cloves, minced
- 2 tablespoons - chopped rosemary
- 1/2 - teaspoon fennel seeds, lightly crushed
- 2 tablespoons - chopped fennel fronds, more for garnish
- 2 tablespoons - olive oil
- - large pinch red pepper flakes
Directions:
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.
Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
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.
Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
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.
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