grilled fennel-spiced pork chops with sage-lemon vinaigrette

By BClover

Ingredients

• Ingredients
• Sage-Lemon Vinaigrette
• 3 T chopped fresh sage leaves
• 1/4 c fresh lemon juice
• 2 tsp grated lemon zest
• 1/2 shallot, coarsely chopped
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/3 c olive oil
• Fennel-Spiced Pork Chops
• 2 T fennel seeds
• 2 tsp kosher salt
• 2 tsp whole black peppercorns
• 4 thick center-cut boneless pork chops (or 1 pork tenderloin, ~ 1 lb)
• 1 tsp canola oil

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation
For vinaigrette:
Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified.

For Pork:
1. Heat your grill to medium-high. Place the fennel seeds, salt, and peppercorns in a spice mill and process until finely ground. Alternatively, combine the spices ona cutting board and crush them with the bottom of a heavy pot.
2. Brush pork with oil and season on both sides with fennel mixture.
3. Grill the pork until slightly charred on both sides and cooked to medium-well, 4-5 min per side.
4. Transfer pork to a place and immediately drizzle each chop with 2 T of the sage-lemon vinaigrette. Let the chops rest for 5 minutes until serving. Serving the remaining vinaigrette on the side if desired.