I just received a text from Jordan, my husband, that reads:
“The pork tastes just as good today! I’d say this recipe should go into the rotation :)”
In other words, well, in my words, this dish is freaking fantastic and we will eat it often.
Look at that caramelized brown sugar crust!
Undoubtedly, these pork chops rank in my top 10 Alison recipes, for several reasons.
Flavor: The key here is subtlety. Though I’m usually one to favor in-your-face food (more salt, more lemon, more tang!), these chops seemed to hold back ever so slightly. Perhaps it was the perfectly balanced ratio of brown sugar to salt with the occasionally present fennel seed bursting with anise-like notes. Or maybe it’s the way that the fennel bulb softened and tempered as it heated through with the pork juices.
Ease: Talk about a simple preparation! The chops are rubbed with a toasted fennel seed and brown sugar mixture, anywhere from 30 minutes to 24 hours before cooking. I prepped my chops right after breakfast so they spent plenty of time with the rub. I can only imagine how those hours of marination helped to tenderize the meat. The cooking method is a pan sear (cast iron preferred) until the meat reaches an internal temperature of 145 degrees, which only took about 15 minutes. Part way through, a thinly sliced fennel bulb is added to the pan. It becomes golden and limp as it soaks up the pork fat and liquified brown sugar. Top the plate with herbs and lemon zest. Voilá!
Satisfaction: Bone-in pork chops are substantial, especially when you follow Alison’s instructions and buy ones that are 1½ inches thick. With the fennel on the side, Jordan and I were full after splitting one chop!
Leftovers: Apparently, they’re “just as good” as the stuff that’s hot-off-the-pan.
67 recipes cooked, 158 to go.
