This Italian-inspired dinner has all the robust flavors of a porchetta roast, with an herb rub and garlicky green sauce—but a pork chop makes it weeknight easy.
What You Get
Brined pork chop (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 425°F. Cut the potatoes into bite-size wedges. Roughly chop a handful of the fennel fronds, setting aside the bulb for later. Pick 1 or 2 sprigs of rosemary, toss the woody stems, and chop the leaves. Finely chop 1 clove garlic, if you like.
In a bowl, stir together the fennel fronds, rosemary, garlic, 1 tablespoon Italian seasoning, and 1 tablespoon olive oil to form a paste. Remove the pork chop from the packaging and pat dry with paper towels. Rub the pork chop all over with the mixture.
In a cast-iron skillet over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and sear until brown, about 5 minutes. Flip the pork chop, add the potatoes to the pan, season with salt and pepper, and sear until it begins to brown on the other side, about 2 minutes longer.
Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the potatoes are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. Slice the meat across the grain.
While the pork is resting, thinly slice the fennel bulb. In a bowl, combine the fennel and a couple of large handfuls of arugula, drizzle with the juice of ½ lemon and 1 teaspoon olive oil, season with salt to taste, and toss to coat.
Transfer the pork to plates, with the roasted potatoes and fennel-arugula salad on the side. Drizzle with the salsa verde, grind with pepper, and serve warm.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.