Porchetta Pork Chops

from The New York Times, July 16, 2013
via Sue Gilbert
serves 2

Photo by Andrew Scrivani for the New York Times

2 bone-in pork chops 1¼ to 1½ in thick*
1 teaspoon kosher salt plus a pinch
1 lemon
2 garlic cloves
2 tablespoons chopped rosemary
Large pinch red pepper flakes
½ teaspoon fennel seeds, lightly crushed
2 tablespoons chopped fennel fronds, more to garnish
2 tablespoons olive oil

Heat oven to 350° F. Pat pork chops dry and, if not previous done, take a very sharp small knife, cut a long, deep pocket in each chop. Season chops all over with 1 teaspoon salt, including inside the pocket, finely grate the zest from the lemon and put in a small bowl. Cut lemon into quarters length wise for serving.

Mash garlic with a pinch of salt until you get a paste. Add to the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoons olive oil.

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

Heat a large oven proof skillet over high heat and add 1 tablespoon olive oil. Generously pepper both sides of the chops. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn chop over, cook for another minute, then transfer skillet to oven. Cook until meat is done, about 5 to 10 minutes longer (internal temperature 135° F). Transfer chops to a plate, tent with foil and let rest 10 minutes before serving. Garnish with fennel fronds and lemon wedges.

* Ask butcher to make a long, deep pocket in each chop or watch the 'This Little Piggy Took a Shortcut' video from Melissa Clark.