Pork Loin Chops with a Sage & Fennel Crust

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

Ingredients

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

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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