Pork Chops with Olive-Anchovy Tapenade and Roasted Fennel

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.

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.

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.

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.

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.

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.

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.