Popular
Latest From the Show
Porchetta-Style Pork Chops and Roasted Fennel
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Courtesy of Rachael Ray’s new cookbook, Everyone Is Italian on Sunday (Photo by Frances Janisch.) “In the style of porchetta” means with fennel, rosemary, garlic, and, for me, lemon. Many Italian recipes refer to this manner of flavoring, including recipes for roast chicken, rabbit, pork chops, and roasts. If you crave porchetta but don’t have four days to plan your meal, these chops are a great idea for dinner.
Ingredients
- 1 organic lemon
- 4 thick-cut, bone-in pork chops (about 1½ inches thick)
- 4 tablespoons olive oil
- 6 cloves garlic (2 chopped, 4 smashed)
- 1 tablespoon fennel seeds
- 2 tablespoons fresh rosemary leaves, finely chopped
- Coarsely ground pepper
- Kosher salt
- 2 bulbs fennel, trimmed and cut into 8 wedges each
- 8 large shallots, quartered lengthwise
- 4 medium potatoes, cut into wedges
- ½ cup dry white wine or chicken stock
Yield
Serves: 4
Preparation
Preheat the oven to 400°F.
Grate the zest from the lemon. Halve the lemon and set aside.
Place the chops in a shallow dish with 2 tablespoons of the oil, the chopped garlic, fennel seeds, rosemary, lemon zest, and about 1½ teaspoons pepper. Season the chops liberally with salt and slather the porchetta seasoning evenly all over the chops, turning to coat both sides. Let stand for 30 minutes.
Meanwhile, in a large bowl, combine the fresh fennel, shallots, potatoes, smashed garlic, remaining 2 tablespoons oil, and salt and pepper to taste. Toss to coat, then arrange on baking sheets. Place the lemon halves cut side down on the baking sheet. Roast until the potatoes are crispy and the fennel and shallots are caramelized at the edges, about 35 minutes.
Heat a cast-iron skillet over medium-high heat. Add the chops to the hot pan and brown for 3 to 4 minutes on each side. Transfer to the oven and roast for about 8 minutes. Remove from the oven and douse the skillet with the wine. Squeeze the juice from the roasted lemon halves over the top.
Serve the chops with the roasted vegetables alongside.