Fennel-Crusted Pork Chops
Ingredients
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4 pork chops
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1½ teaspoons salt
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¼ teaspoon black pepper
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¼ cup extra-virgin olive oil
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1 tablespoon fennel seeds
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10 sprigs thyme
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2 garlic cloves
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season one side of the pork
Place the pork chops on the June Pan and sprinkle half the salt and pepper evenly over them.
4 pork chops
¼ teaspoon black pepper
1½ teaspoons salt
June Pan
measuring spoons
Season the other side of the pork
Flip the pork chops over with tongs and season the other side with the remaining salt and pepper.
tongs
salt
black pepper
Start the marinade
Transfer the pork chops to a large bowl and add the oil.
¼ cup extra-virgin olive oil
large bowl
liquid measuring cup
Add the fennel and thyme
Add the fennel seeds and thyme sprigs to the marinade.
1 tablespoon fennel seeds
10 sprigs thyme
Add the garlic and toss to coat
Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife. Add the crushed garlic to the marinade. Toss the pork chops in the marinade until they are evenly coated.
2 garlic cloves
garlic crusher
Marinate the pork
Cover the bowl with a kitchen towel or cling film and let the pork chops marinate at room temperature for 30 to 60 minutes.
Place the pork on the June Pan
Arrange the pork chops on the June Pan with space between each chop. Place the thyme sprigs on top of the pork chops and discard any extra marinade.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest pork chop, avoiding any bones.
June Food Thermometer
Cook the pork
Transfer the pork chops to the bottom shelf of the June Oven and insert the June Food Thermometer into the closest jack. June will notify you when the pork is ready.
Serve the pork
Remove the pork chops from the June Oven and let them rest for 5 minutes before serving.