Porchetta Style Pork Chops

Courtesy of Rachael Ray

Let me start by saying these were the biggest pork chops I have ever purchased...and I am so glad I did! These were delicious! They did take a while to cook since they were pretty thick, but so worth it. This was also a quick and healthy recipe, so that's an added bonus. If you see good quality chops, definitely give this a try! I subbed the fennel out for zucchini, which is not in the picture. Enjoy!

Ingredients:

• 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 (I left this out -- used zucchini)
• 8 large shallots, quartered lengthwise
• 4 medium potatoes, cut into wedges
• 1/2 cup dry white wine or chicken stock

Directions:

Preheat oven to 400°F. Place chops in shallow dish with 2 tablespoons olive oil, chopped garlic, fennel seed, rosemary, lemon zest and pepper. Season chops with Kosher salt and slather the porchetta seasoning all over the chops evenly, turning to coat both sides.  Let stand 30 minutes. 
Coat zucchini, shallots, crushed garlic cloves and potatoes lightly in remaining 2 tablespoons olive oil and season with salt and pepper. Roast 35-40 minutes until potatoes are crispy and fennel and shallots are caramelized at edges. Heat a cast-iron skillet over medium-high heat. Add chops to hot pan and brown 3-4 minutes on each side. Transfer to oven and roast about 8 minutes more. Remove from oven and douse pan with wine or stock.