Pork Chops “Porchetta” Style

All of the flavour, but not the commitment of a full sized porchetta. The longer you marinade the chops, the better the flavour.

2 Tbsp. (30 mL) chopped fresh sage leaves
2 Tablespoons (30 mL) chopped fresh rosemary leaves 2 teaspoons (10 mL) fennel seeds, coarsely crushed
1/2 tsp. (2 mL) dried chili flakes, or to taste
1 tsp. (5 mL) sea salt
1 tsp. (5 mL) coarsely ground black pepper
4 cloves garlic, minced
2 Tbsp. (30 mL) extra-virgin olive oil
4 center cut loin pork chops, 1-inch (2.5 cm) thick
1 Tablespoon (15 mL) extra-virgin olive oil

Combine the sage, rosemary, fennel seeds, chili flakes, pepper, salt, garlic and 2 Tablespoons (30 mL) olive oil. Spread both sides of each chop evenly with the mixture. Cover and refrigerate overnight, or up to 2 days.

When ready to cook, heat the 1 Tablespoon (15 mL) olive oil in a heavy, preferably cast iron pan, over medium heat. Add the pork chops and cook until browned on one side. Flip the chops over, turn the heat to medium low, and cook until browned on the other side. Turn off the heat, cover, and let the chops rest for 5 minutes before serving. Serve with the pan juices.

Makes 4 servings

Chef Karen Barnaby has helped shape the evolving face of the Vancouver food scene with her extensive work in the city's kitchens and food media.
 She has been executive chef at the acclaimed Fish House restaurant since 1995.
Karen is a regular food columnist for the Vancouver Sun and is the author of several cookbooks. She is also currently working with Intercity Packers as our featured chef.