Porchetta Pork Chops
Porchetta Pork Chops bring the bold flavors of Italy’s beloved roast pig to your table in a streamlined, weeknight-friendly recipe. Juicy pork chops, infused with garlic, rosemary, and fennel, deliver a rustic yet refined culinary experience.
This simplified take on traditional porchetta highlights aromatic herbs and zesty citrus, making every bite as vibrant as it is satisfying. With a crispy sear and tender center, these chops are a guaranteed crowd-pleaser for any occasion.
Ready in under an hour, this dish combines elegance and ease. Whether hosting guests or indulging in a special dinner at home, Porchetta Pork Chops promise to impress.
Porchetta Pork Chops: Ingredients That Elevate Flavor
- Bone-In Pork Chops: The star of the dish, these chops bring rich, juicy flavor, perfect for soaking up the aromatic herb stuffing.
- Garlic & Rosemary: A fragrant duo that infuses the pork with rustic Italian charm and depth.
- Fennel Seeds & Fronds: Earthy and slightly sweet, they add a unique complexity and a nod to traditional porchetta.
- Lemon: A zesty touch that brightens and balances the bold flavors, while enhancing the overall freshness.
- Olive Oil: A silky, golden base that ensures perfect searing and a luscious finish.
Recipe Tips
- Choose the Right Pork Chops: Opt for thick, bone-in pork chops, as they retain moisture and deliver a tender, juicy texture. Look for chops with a good fat cap; this not only enhances flavor but also creates a pocket perfect for stuffing.
- Don’t Skip the Resting Period: Allow the pork chops to rest for at least 10 minutes after cooking. This step lets the juices redistribute, ensuring every bite is moist and flavorful. Skipping this can result in dry, less tender meat.
- Master the Sear and Oven Transition: Start with a hot skillet to achieve a golden, caramelized crust on the pork chops. Once seared, transfer to a preheated oven to finish cooking evenly. Monitor with a meat thermometer for perfect doneness at 135°F.
What to Serve with Porchetta Pork Chops
- Garlic Mashed Potatoes: Creamy, buttery mashed potatoes provide a comforting base that pairs beautifully with the bold, herbaceous flavors of the chops. Their mild flavor complements the dish without overpowering it.
- Roasted Seasonal Vegetables: A medley of roasted carrots, Brussels sprouts, and parsnips adds a burst of color and earthy sweetness. Lightly seasoned with olive oil and rosemary, these veggies echo the flavors of the pork chops.
- Citrus Arugula Salad: A refreshing salad with arugula, orange segments, shaved fennel, and a light lemon vinaigrette offers a bright and tangy contrast to the rich and savory pork.
FAQ
1. Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops are recommended for better flavor and juiciness. If using boneless, reduce the cooking time slightly to prevent dryness.
2. Can I make this recipe ahead of time?
You can prepare the stuffing and marinate the pork chops in advance, but cook them just before serving to preserve their tenderness and texture.
3. What’s the best substitute for fennel seeds?
If fennel seeds aren’t available, try using anise seeds or a touch of ground cumin for a similar aromatic effect.
4. How do I know when the pork is done?
Use a meat thermometer to check the internal temperature. The pork chops are perfectly cooked when they reach 135°F; they’ll continue to cook slightly while resting.
Porchetta Pork Chops
Ingredients
- 2 bone-in pork chops each 1¼ to 1½ inches thick
- 1 teaspoon coarse kosher salt plus an extra pinch
- 1 lemon zested and quartered
- 2 garlic cloves finely minced
- 2 tablespoons fresh rosemary chopped
- ½ teaspoon fennel seeds lightly crushed
- 2 tablespoons fennel fronds chopped, with additional for garnish
- Large pinch of red pepper flakes
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C). Pat the pork chops dry, then carefully use a sharp paring knife to create a deep pocket along the fat-covered edge of each chop. Sprinkle the chops with 1 teaspoon of salt, ensuring thorough seasoning both on the surface and within the pockets.
- In a small bowl, combine the grated zest of the lemon. Slice the lemon into quarters and set it aside for serving.
- With a mortar and pestle or the flat side of a chef’s knife, crush the minced garlic along with a pinch of salt until a paste forms. Mix this paste into the lemon zest, then stir in the rosemary, red pepper flakes, crushed fennel seeds, fennel fronds, and 1 tablespoon of olive oil.
- Evenly divide the mixture, stuffing a portion into the pockets of each pork chop and spreading the remainder across the exterior of the chops.
- Heat a large, oven-safe skillet over high heat and add the remaining tablespoon of olive oil. Place the pork chops in the skillet and sear one side until a golden-brown crust forms, approximately 5 minutes. Carefully flip the chops and cook for another minute before transferring the skillet to the preheated oven.
- Roast the pork chops in the oven until the internal temperature registers 135°F (57°C) on a meat thermometer, about 5 to 10 minutes. Remove the chops from the skillet, tent them with foil, and allow them to rest for 10 minutes to retain their juices.
