Fennel-Crusted Pork Chops
Ingredients
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2 pork chops
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¾ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons extra-virgin olive oil
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1½ teaspoons fennel seeds
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5 sprigs thyme
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1 garlic clove
Tools
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tongs
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garlic crusher
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measuring spoons
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large bowl
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June Pan
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shallow bowl
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June Food Thermometer
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plastic wrap
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June Oven
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Preferences
Season the pork
Place the pork chops in a shallow bowl or plate. Sprinkle half the salt and pepper evenly over them. Flip the pork chops over with tongs and season the other side with the remaining salt and pepper.
2 pork chops
¼ teaspoon black pepper
¾ teaspoon salt
measuring spoons
shallow bowl
tongs
Start the marinade
Add the oil, fennel seeds and thyme sprigs to the marinade.
2 tablespoons extra-virgin olive oil
1½ teaspoons fennel seeds
5 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.
1 garlic clove
garlic crusher
Marinate the pork
Cover the bowl with plastic wrap and let the pork chops marinate in the refrigerator for at least 30 minutes, up to overnight.
plastic wrap
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.
June Pan
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the thickest pork chop, avoiding any bones. Select cooking preferences using the button below.
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.
June Oven
Serve the pork
Remove the pork chops from the June Oven and let them rest for 5 minutes before serving.
