Rather than overnight cooking, these pork chops are ready in just over half an hour.
To further streamline the cooking, we narrowed the ingredients to those best suited for searing on the stovetop. A blend of rosemary, fennel seed, red pepper flakes, salt and black pepper, blitzed in a spice grinder to a fine powder, seasons the meat with herbaceous flavor.
We finish the chops with a simple lemon-accented, butter-enriched pan sauce. To balance the richness of the pork, we top it with a bright, quick salad of parsley, scallions and sliced fennel bulb, simply dressed with more lemon juice, extra-virgin olive oil and the remainder of the spice blend. When shopping, opt for chops that are close in size so they cook at the same rate. And if your fennel bulb still has fronds attached, chop about ¼ cup and add them to the bowl with the fennel. They’re loaded with flavor.
In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a platter and tent with foil. With the pan still over medium-high, add ¼ cup water and scrape up any browned bits. Add the butter and whisk until incorporated, then stir in 1 tablespoon of lemon juice. Taste and season with salt and black pepper.
To the bowl with the spice mix, whisk in the remaining 1 tablespoon oil and the remaining 2 tablespoons lemon juice. Add the fennel, scallions and parsley, then toss to combine. Taste and season with salt and pepper. Pour the sauce over the chops and serve with the fennel salad.
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