Porchetta Style Pork Chops with Roasted Fennel

March 31, 2014

Porchetta is an Italian pork roast that is traditionally seasoned with garlic, fennel, rosemary and other herbs then cooked over wood or spit roasted. This recipe will give you all the traditional flavors of porchetta without all the fuss! Pork chops are rubbed with olive oil, garlic, fennel seed, rosemary and lemon zest then seared in a pan and placed on top of roasted veggies to finish off in the oven. I hope you enjoy this easy (almost one pot) dinner!

4 (1" thick) bone in pork chops (about 5 oz. without the bone)
3 T. extra virgin olive oil, divided
6 cloves garlic, 2 chopped, 4 crushed
1 T. fennel seed
2 T. fresh rosemary, finely chopped
1 T. lemon zest (cut the lemon in 4 wedges after zesting and use for squeezing over the pork and veggies after they are cooked)
1 t. black pepper
2 t. salt, divided
2 fennel bulbs, core removed and cut into 8 wedges each (chop a few fronds for garnish, if desired)
4 large shallots, quartered
1 lb. baby yukon gold potatoes, quartered
1/2 c. chicken or vegetable broth

Preheat the oven to 400. Place the pork chops in a shallow dish with 1 T. olive oil, chopped garlic, fennel seed, rosemary, lemon zest, pepper and 1/2 t. salt. Rub the pork chops with the herbs and spices...
See the full directions on my site

Nutritions

Calories
292

Sodium
1422mg
59% DV

Fat
16g
25% DV

Protein
17g
34% DV

Carbs
18g
6% DV

Fiber
5g
23% DV