Pork Chops with Olive-Anchovy Tapenade and Roasted Fennel

• 2 medium fennel bulbs⇄
• 30 ml extra virgin olive oil⇄
• 4 g salt⇄
• 2 g black pepper⇄

Preheat the oven to 200°C. Cut fennel bulbs into wedges, keeping the core intact to hold them together. Toss the wedges with olive oil, salt, and pepper on a baking sheet, ensuring even coating. Spread them out in a single layer.

💡 Don’t trim the core from the wedges—it keeps each piece intact as they soften during roasting.

Place the baking sheet with fennel in the preheated oven at 200°C. Roast for 30 minutes total, flipping the wedges halfway at the 15-minute mark. Look for caramelized, golden edges and tender texture when done.

💡 Flipping halfway ensures even browning on both sides for maximum flavor.

• 60 g Kalamata olives, pitted⇄
• 40 g green olives, pitted⇄
• 20 g anchovy fillets⇄
• 15 g capers, drained⇄
• 5 g garlic⇄
• 5 g lemon zest⇄
• 30 ml extra virgin olive oil⇄
• 15 ml lemon juice⇄
• 2 g black pepper⇄

In a food processor or by hand with a sharp knife, finely chop the olives, anchovy fillets, capers, garlic, and lemon zest into a coarse paste. Transfer to a bowl and stir in olive oil and lemon juice. Season with black pepper only, as the anchovies and olives provide sufficient salt.

💡 Avoid overprocessing in the food processor—a rustic, chunky texture looks and tastes better.

• 4 pieces bone-in pork chops⇄
• 5 g salt⇄
• 3 g black pepper⇄

Pat the pork chops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper, pressing the seasoning into the meat for even coverage.

💡 Drying the pork chops before seasoning helps achieve a crisp, golden crust during searing.

• 20 ml extra virgin olive oil⇄

Heat olive oil in a heavy skillet over high heat until it shimmers and is almost smoking. Add the pork chops and sear for 4 minutes per side, pressing down lightly to ensure contact with the pan, until a deep golden crust forms.

💡 Don’t overcrowd the skillet—cook in batches if needed to maintain high heat for a proper sear.

• 40 g butter⇄

Reduce heat to medium and add butter to the skillet. Tilt the pan and spoon the foaming butter over the pork chops continuously for 2 minutes to enhance flavor and finish cooking. Remove from heat and let the chops rest for 5 minutes to retain juices.

💡 Basting with foaming butter creates a restaurant-quality golden finish and adds richness.

Remove fennel from the oven after 30 minutes of roasting at 200°C. Check for tenderness with a fork and ensure edges are golden and caramelized. Set aside to rest briefly while pork finishes.

💡 If fennel isn’t caramelized enough, broil for 1-2 minutes at the end for extra color.