Inspired by a garden full of fennel and my fanatical love for all things pork, this recipe just happened this past fall. I use Berkshire heritage pork when possible, a far tastier and healthier choice over standard pork you find in a supermarket. I get it at: http://www.heritagepork.com.
4 Berkshire pork chops
4 tablespoons finely chopped fennel bulb
2 teaspoons finely chopped fresh sage
4 teaspoons garlic salt
1 teaspoon ground black pepper
3 tablespoons extra virgin olive oil
extra fennel bulb and fennel fronds
extra olive oil, salt and pepper for sauteing
Combine the chopped fennel, sage, garlic salt, black pepper and olive oil in a bowl. Mix well and spread it all over the pork chops. Let them stand for an hour at room temperature.
Light a hot grill. Grill pork chops until done…with quality pork, that does not mean cook it to death!
Chop extra fennel bulb into thin strips about an inch long. Remove fennel fronds from their stems. Saute bulb strips in olive oil, salt and pepper until they are almost crisp. Toss in fennel fronds and cook until fronds and bulb strips are crisp.
Serve pork chops with crispy fennel and fronds on top.