Fennel Spice Pork Chop with Avocado and Arugula Salad

 

Pork chops are the easiest and to cook and overcook.  Careful preparation will yield a moist, tender cut of meat.  The salad can be highlighted with crab and served with fish and chicken. 

Pork Chops

4 Thick cut, score meat and season well with fennel spice and rub with olive oil

place in cold, thick bottom pan and slowly bring up to temperature, do not move until dark golden sear develops, flip over when firm and sear other side, turn off heat.  Deglaze pan with thick pat of butter per pork chop and squeeze of lemon.

Fennel Spice

1 cup fennel seeds, toasted

3 T mustard seeds

3 T coriander

2 T white peppercorn

3 T kosher salt

Avocado Arugula Salad

2 avocado, diced  

3 shallots, shaved thin and rinsed with cold water

1 bulb fennel, shaved and rinsed with cold water

6 ounces arugula

2 ounces basil leaves, shredded

1 T pink peppercorns

1 pint pear gialle tomatoes, halved

extra virgin olive oil

lemon juice

salt and pepper

Mix well and let rest 10 minutes before serving.