The marinade for these pork chops was inspired by a trip to Italy that Asha, our online sales rep and resident recipe writer, took recently. During her short stay in Florence, she visited a tiny butcher shop at the end of Via Romana where they sold pork chops already marinated in olive oil, chili flakes, fennel seed and herbs. The combination was so simple, but the flavor embodied Tuscany. So she came back and recreated her version for you!
The marinade is ridiculously easy—a couple spoonfuls of Crushed Pepper Composta, extra virgin olive oil, fennel pollen and parsley—but it packs a punch of Italian flavor that will keep you coming back for more (Asha has been making these every week since she's gotten back). Don't just stop at pork chops—this marinade is equally delicious with chicken, fish and seafood too.
Recipe by Asha Loupy
In a shallow baking dish, mix the Crushed Pepper Composta, 3 tablespoons of extra virgin olive oil, fennel pollen, salt and chopped parsley together. Add pork chops, making sure to coat them in the pepper mixture, and marinate in the refrigerator for 45 minutes to a couple hours.
Take the pork chops out of the refrigerator 15-20 minutes before you cook them, to bring them to room temperature. Season the pork chops with an extra sprinkle of salt and freshly ground pepper on both sides.
Heat the remaining 2 tablespoons of extra virgin olive oil in a large cast iron pan, or heavy-bottomed skillet, over medium high heat. When the oil is almost smoking, reduce the heat to medium, add the pork chops and cook until they reach an internal temperature of about 120°F (for medium) or 130°F (for medium well), about 4-6 minutes per side. When gauging time and temperature, please keep in mind they will continue cooking while they are resting!
Remove the pork chops from the pan and let rest for 5-10 minutes. Drizzle with warm pan drippings and serve.