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.
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.
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
salt and pepper
Mix well and let rest 10 minutes before serving.