Porchetta Style Pork Chops with Roasted Fennel

Porchetta is an Italian pork roast that is traditionally seasoned with garlic, fennel, rosemary and other herbs then cooked over wood or spit roasted.  This recipe will give you all the traditional flavors of porchetta without all the fuss!  Pork chops are rubbed with olive oil, garlic, fennel seed, rosemary and lemon zest then seared in a pan and placed on top of roasted veggies to finish off in the oven.  I hope you enjoy this easy (almost one pot) dinner!

Porchetta Style Pork Chops with Roasted Fennel (adapted from rachaelrayshow.com)

4 (1" thick) bone in pork chops (about 5 oz. without the bone)
3 T. extra virgin olive oil, divided
6 cloves garlic, 2 chopped, 4 crushed
1 T. fennel seed
2 T. fresh rosemary, finely chopped
1 T. lemon zest (cut the lemon in 4 wedges after zesting and use for squeezing over the pork and veggies after they are cooked)
1 t. black pepper
2 t. salt, divided
2 fennel bulbs, core removed and cut into 8 wedges each (chop a few fronds for garnish, if desired)
4 large shallots, quartered
1 lb. baby yukon gold potatoes, quartered
1/2 c. chicken or vegetable broth

Preheat the oven to 400.  Place the pork chops in a shallow dish with 1 T. olive oil, chopped garlic, fennel seed, rosemary, lemon zest, pepper and 1/2 t. salt.  Rub the pork chops with the herbs and spices until evenly distributed and coated.  Let stand (unrefrigerated) while you prep and cook the veggies.

Place the fennel, shallots, potatoes, crushed garlic cloves and 1 1/2 t. salt in a 9X13 baking dish and coat with the remaining 2 T. olive oil.  Toss to combine.  Roast the veggies for 35-40 minutes, tossing once or twice until the fennel and shallots are caramelized and tender and the potatoes are crispy around the edges.  

Heat a large skillet over medium high heat and add the chops to the hot pan.  Cook for 3-4 minutes on each side then place the chops on top of the veggies, pour in the broth and put the whole thing back in the oven for 8 minutes so the chops can finish cooking.  Serve the chops with lemon wedges for squeezing.  

4 servings (507 calories each serving) according to my calculator on loseit.com