A few years ago, one of my best friends and I attended the Viking Cooking School at Harrah’s in Atlantic City. We had so much fun trying out new recipes, learning different cooking skills, and enjoying a few cocktails of course! One of the dishes we cooked was Bobby Flay’s Grilled Fennel-Spiced Pork Chops with Lemon-Sage Vinaigrette. They were some of the best pork chops I’ve ever had, and I finally got around to making them tonight. The lemon-sage vinaigrette is light and refreshing and a great accompaniment to the fennel. I also used the vinaigrette on asparagus for a side. I can’t have a grill at my apartment, but the pork chops still turned out great on my Cuisinart Griddler. I highly recommend making this recipe the next time you’re in the mood for pork chops!
Ingredients for the Vinaigrette
3 tablespoons chopped fresh sage
1/4 cup freshly squeezed lemon juice
1 small shallot minced
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
Ingredients for Pork Chops
2 tablespoons fennel seeds
2 teaspoons kosher salt
2 teaspoons whole black peppercorns
4 (8-ounce) center-cut boneless pork chops
For the vinaigrette, place all of the ingredients, except for the olive oil, in a medium bowl and whisk to the combine. Continue whisking while slowly drizzling in the olive oil. Set aside.
Place fennel seeds, salt, and peppercorns in a spice mill (or I used a coffee grinder that’s never been used for coffee beans) and process until finely ground. Preheat grill to medium-high. Oil grates (or plates/pan if using Griddler or grill pan) liberally. Brush each pork chop with olive oil and season generously on both sides with the fennel mixture. Cook on the prepared grill, flipping once, until cooked through.
Transfer to a platter and immediately drizzle with the lemon-sage vinaigrette. Let rest for about 5 minutes, and serve with additional vinaigrette. Enjoy!
*Adapted from Bobby Flay