Grilled Fennel Rubbed Pork Chops & Roasted Potatoes
For pork chops:
2 tbsp kosher salt
2 tsp freshly ground black pepper
2 tbsp finely ground fennel seeds
2-3 bone-in pork chops
3 TBS olive oil
1 cup chicken stock or wine (white or red)
2 TBS butter
1-2 lbs fingerling potatoes
2 TBS extra virgin olive oil
Kosher salt and pepper to taste
1-2 bulbs fresh fennel, thinly sliced (save some of the green fronds)
1/2 an onion, thinly sliced
Preheat the oven to 425. Scrub the potatoes and cut them in half, lengthwise. Toss them in a bowl with the olive oil, salt, and pepper, and place them cut side down on a rimmed baking sheet. Place in the oven. Keep an eye on them as they roast, turning them over after about 15 minutes. They should release easily from the pan. If they don’t, they might not be ready to turn. After 15 minutes add the sliced fennel and onions, mix everything together, and put back in the oven until the vegetables are golden brown and starting to get crispy. All told, they’ll take between 20-25 minutes.
While the vegetables are roasting, combine salt, pepper, and fennel seed in a small bowl. Heat a heavy skillet (cast iron if you have one). Rub each pork chop all over with 2 tsp of oil, followed by spice mixture, patting to adhere. Add 2 more TBS oil to the pan, and sear the chops until deeply browned on one side. Turn the chops over and place them in the 425 degree oven with the potatoes. Cook for 10-20 minutes more, until the chop registers about 135 degrees on an instant read thermometer. Alternatively pork chops in instant pot, see how that rhymes, is an alternative way to get the chops nice and juicy.
Transfer pork chops to a cutting board and let rest for 5 minutes. While the chops rest, carefully add 1 cup wine or chicken stock to the pan in which the pork chops were cooking. Scrape any brown bits off the bottom of the pan, and boil the liquid down to 1/4 cup. Turn off the heat and mix in the butter. Carve loin on each chop from bones in one piece, and slice meat into thin slices. Serve alongside the potatoes, drizzled with the pan sauce and garnished with chopped fennel fronds!
Not Included: Salt, Pepper, Fennel Seeds, Olive Oil, Butter