Porchetta Pork Chops

Heat oven to 350. Pat chops dry and, using a very sharp paring knife, cut a large pocket into the fatty edge of each choop. Season chops all over with salt. Finely grate zest from lemon and put in small bowl. Cut lemon lengthwise in quarters for serving. Mash garlic with a pinch of salt into a paste. Add to zest and stir in rosemary, red pepper flakes, fennel seeds, 2 T fronds and 1T olive oil. Divide filling between chops, stuffing some inside and rubbing the rest on the outside. Heat large ovenproof skillet over high heat and add 1 T olive oil. Sear chops on one side 5 min or until golden brown. Turn and cook for another minute then transfer to oven. Cook until just done, 5-10 min (135 degrees). transfer to plate. Tent w fil for 10 min. Garnish w remaining fronds and lemon wedges.

Pork Chops 2 bone-in 1 1/4″-1 1/2″ thick
Kosher salt
Lemon 1
Garlic Cloves 2 minced
Rosemary 2 T chopped
Red Pepper flakes large pinch
Fennel Seeds 1/2 tsp lightly crushed
Fennel Fronds 2 T chopped, more for garnish
​Olive Oil 2T