PAN FRIED PORK CHOPS WITH LEMONY FENNEL SALAD

Pan Fried Pork Chops with Lemony Fennel Salad image

Provided by Lori Loucas @jostlori

Categories Pork

Number Of Ingredients 13

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SEASONING:
1 tablespoon(s) fennel seeds
1 tablespoon(s) fresh rosemary, minced
1/2 teaspoon(s) red pepper flakes
salt & pepper, to taste
CHOPS:
4 bone-in center cut chops, 1 inch thick
3 tablespoon(s) olive oil, divided use
2 tablespoon(s) salted butter, halved
3 tablespoon(s) fresh lemon juice, divided use
1 large fennel bulb with fronds
3 - scallions
1 cup(s) italian parsley, chopped

Steps:

With a mortar and pestle (or in a spice grinder), crush the seasoning ingredients until they are a fine powder. Set aside 1/2 teaspoon, and rub the rest into the chops.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until it almost smokes. Add the chops and cook till browned on the bottom, about 5-6 minutes. Flip the chops and continue cooking 3-4 minutes until done (about 135 F). Remove from pan and cover with foil to keep warm.
To the same skillet over medium high heat, add 1/4 cup water and deglaze the pan with a wooden spoon. Whisk in the butter until melted and well combined. Add 1 tablespoon of the lemon juice. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
Cut the fennel bulb in half. Core it, then slice it very thinly against the grain. Mince about 1/4 cup of the fennel fronds. Thinly slice the scallions on the diagonal. Set aside.
In a medium bowl, add the 1/2 teaspoon of reserved seasoning. Add the remaining tablespoon olive oil and 2 tablespoons lemon juice. Whisk to combine. Add the fennel, scallions and parsley - toss to coat. Season with salt and pepper to taste.
Plate the chops, pour the warm sauce over each one, then top with a quarter of the fennel salad.