Ingredients
Fennel Pollen Pork Chops
- 2 boneless pork chops, about 1-inch thick
- 1-2 tablespoons fennel pollen
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil or high-heat cooking oil
Rosemary Potatoes
- 2-3 cups peewee potatoes, halved
- 2 tablespoons olive oil
- 3-4 rosemary sprigs
- Salt and pepper, to taste
Garlicky Kale
- 4 cups kale, stems removed and leaves roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Pinch of red pepper flakes (optional)
- Squeeze of lemon juice
Instructions
Roast the Potatoes
- Preheat your oven to 425°F (220°C). Toss the halved peewee potatoes with olive oil, salt, pepper, and rosemary sprigs on a parchment-lined baking sheet. Spread in a single layer, cut side down.
- Roast for 25-30 minutes, flipping once halfway through, until deeply golden and crispy on the edges. The rosemary will turn dark and fragrant — it should crumble between your fingers. A fork should slide easily into the largest potato.
Sear the Pork Chops
- While the potatoes roast, pat the pork chops completely dry with paper towels. Season both sides generously with salt, pepper, and fennel pollen — press the pollen into the meat so it adheres. You should be able to smell the fennel immediately, sweet and floral.
- Heat a cast iron skillet over medium-high heat until it just begins to smoke. Add the oil and lay the pork chops in the pan. Sear without moving for 4 minutes until a deep golden-brown crust forms. Flip and cook another 3-4 minutes until the internal temperature reaches 145°F. The fennel pollen crust should be fragrant and almost caramelized.
- Transfer to a cutting board and rest for 5 minutes — the juices will redistribute and the temperature will rise a few more degrees. Resist cutting into them early.
Sauté the Kale
- In the same skillet (with all those beautiful pork drippings), reduce heat to medium. Add olive oil and minced garlic, stirring for 30 seconds until the garlic is fragrant but not browned.
- Add the chopped kale in batches, tossing with tongs as each handful wilts down. Cook for 3-4 minutes until the kale is tender but still has a slight bite — it should be bright green and glossy, not army green. Finish with a squeeze of lemon juice and red pepper flakes if using.
Plate and Serve
- Arrange the rosemary potatoes and garlicky kale on plates. Slice the rested pork chops against the grain if desired, or serve whole. Spoon any resting juices from the cutting board over the top.