Pork Loin Chops with a Sage & Fennel Crust

Pork Loin Chops with a Sage & Fennel Crust
Photo by Scott Phillips

Ingredients

  • Heaping ¼ tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • ¼ cup olive oil
  • Grated zest of ½ lemon
  • 4 boneless pork loin chops (about 1 lb. total), ½-inch thick
  • 3 Tbs. loosely packed medium-finely chopped fresh sage
  • 1 tsp. freshly ground fennel seeds
  • + 1 more ingredients
    • 6 Tbs. loosely packed medium-finely chopped fresh flat-leaf parsley

Using your fingers, thoroughly mix the sage, fennel seeds, lemon zest, salt, and pepper in a shallow baking dish or pie pan. Mix in the parsley. Coat the chops with the herbs as shown in the photo below. Stack the chops and wrap them tightly in plastic wrap. Refrigerate for 12 to 24 hours. Heat ...

View full recipe at Fine Cooking

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