Fennel-Rubbed Pork Chops for Two

1. Toast Fennel Seeds

Begin by toasting the fennel seeds in a small skillet over medium heat for about 2 minutes. They are ready once they turn light golden brown and release a fragrant aroma.

2. Prepare Fennel Rub

Combine the toasted fennel seeds with light brown sugar, kosher salt, and black pepper. Grind the mixture into a coarse rub using a spice grinder, mortar and pestle, or a knife.

3. Season Pork Chop

Generously rub the fennel mixture onto the pork chop, ensuring every inch is coated. Allow the seasoned pork chop to sit for at least 30 minutes at room temperature or refrigerate it for up to 24 hours.

4. Sear Pork Chop and Cook Fennel

Heat a large skillet over medium-high heat and add the canola oil. Once the oil is shimmering, sear the pork chop for 5-8 minutes on one side. Flip the chop, add the sliced fennel bulb to the skillet, and cook for an additional 8-10 minutes until the internal temperature of the pork reaches 145°F.

5. Rest Pork Chop

Remove the pork chop from the skillet and let it rest on a cutting board for a few minutes to allow the juices to redistribute.

6. Prepare Herbed Lemon Zest Mixture

In a small bowl, mix together the fresh herbs and lemon zest. Season the mixture with a pinch of salt to taste.