- 4 thick-cut, bone-in pork chops
- 4 tablespoons olive oil, divided
- 6 cloves garlic, 2 chopped, 4 crushed
- 1 tablespoon fennel seed
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon lemon zest plus 4 lemon wedges
- 1 teaspoon coarse black pepper
- Kosher salt
- 2 bulbs fennel, trimmed and cut into 8 wedges each
- 8 large shallots, quartered lengthwise
- 4 medium potatoes, cut into wedges
- 1/2 cup dry white wine or chicken stock
Pre-heat the oven to 400°F.
Place the chops in a shallow dish with 2 tablespoons olive oil, the chopped garlic, fennel seed, rosemary, lemon zest and pepper. Season the chops with kosher salt and slather the porchetta seasoning all over the chops evenly, turning to coat both sides. Let stand for 30 minutes.
Coat the fennel, shallots, crushed garlic cloves and potatoes lightly in the remaining 2 tablespoons olive oil and season with salt and pepper. Roast for 35-40 minutes, until the potatoes are crispy and the fennel and shallots are caramelized at the edges.
Heat a cast iron skillet over medium-high heat. Add the chops to the hot pan and brown for 3-4 minutes on each side. Transfer to the oven and roast for about 8 minutes more. Remove from the oven and douse the pan with wine or stock.
Serve the chops with lemon wedges and the roast fennel alongside.