Porchetta Pork Chops Recipe (2024)

We accompanied this with Mark Bittman's asparagus and mushrooms to great effect. I added a teaspoonful of Fallot dijon mustard and two diced anchovies to the filling. This added a tremendous depth of flavor to the filling. Also, I used a covered skillet in the oven and added a bit of white wine to keep the pork very moist. My guests raved.

This has become my default recipe when doing a mid-week pork chop or pork loin dinner. With pork loin I butterfly the meat, rub a light layer of garlic-herb paste on the cut side of the roast, then re-roll and tie with string. Rub remaining paste on the outside and roast until 135 degrees in the thickest section of roast. Delicious.

Great flavors and easy. But follow suggested cooking times closely. I was afraid the pork would be undercooked so cooked slightly longer in each stage, and they came out a little dry. Next time I'll follow the instructions exactly.

I found the flavors somewhat harsh; not sure I'll make this again. Also, Melissa Clark's estimate of 20 minutes for making this dish is risible. Just the cooking requires at least 11 minutes, not including the resting, according to the instructions. Then there's zesting a lemon, chopping fennel fronds and rosemary, and mashing garlic. Rinsing the chops and cutting the pockets. That's a lot to do in 9 minutes.

Beware if your chops aren't as thick as the ones Melissa is working with - adjust cooking times or you'll wind up with dry meat, which I did and as others have noted. Maybe 3 minutes to sear and no more than 5 minutes in the oven. I found the herb mixture to be so intensely rosemary-ish that I think it needs adjusting, and I love rosemary. Also, these set off my smoke alarm, another beware!

This was outstanding. We prefer thyme to rosemary so we used half the amount of rosemary and made up the difference with thyme. We made a pan sauce with 1/2 c of dry white wine, and a knob of butter to make a shiny sauce while the chops rested. A side of roasted butternut squash and zucchini rounded things out. Can see this stuffing being used in chicken breasts or even thick salmon fillets with appropriated herb stuffings.

Made these the other night and they were great. I didn't have any pork chops, so I used 11/2" cut pork tenderloin and I can't see how they could have been any better. I also didn't have any fresh fennel in the house, but the cracked fennel seed seem to do its job. Due try...it's not a porchetta, in the traditional sense, but it is a fabulous and easy Wednesday night dinner.

"Dry brined" chops in refrig after stuffing and rubbing, then brought to room temp before cooking. I agree with the many comments that timing here seems chancy. The thick chops cooked too much on seared side; not enough on flip side in oven. And it's almost impossible to use an instant read thermometer with two thin "halves" of a stuffed chop. Searing 3 mins per side on high heat then finishing in oven might work better

This is truly a winner! For sure, get 1 ½ inch thick pork chops. I didn't salt as there was enough salt with the garlic mortar salting. Did everything as described and it was superb! Served it with Sauteed Sliced Fresh Fennel Bulbs in a white wine & chicken broth reduction. I'll make this recipe again... and again.

I brined the chops for six hours before continuing with the recipe. I would not recommend rubbing the chops with the herb stuffing as the garlic bits burn during the sear and add a bitter taste. Chps turned out tender, juicy and very flavorful.

This was great though I may cut down on the salt next time. I served it with rice and... fennel! I cut up the fennel bulb in thin slices and near the end of the frying time, added the fennel slices to the skillet that then went into the oven. Wow! It was a great accompaniment for these delicious pork chops.

Being a meat professional I love porchetta from Ariccia. This recipe "noblifies" the original. After having lifted the pork chops from the pan I'd sprinkle in some inexpensive fresh white wine from Ariccia and half a lemon's juice to finalize the gravy. The wine has an appley top note.

I took the tips of a few others and added two mashed anchovies and some Dijon to the oil/garlic/herb paste. My chops were only around 1" thick and cooked 3 min on each side in a cast iron skillet for perfection. I removed the chops to plate and added some cherry tomatoes I cooked down with some garlic, red pepper flakes, a splash of sherry vinegar and a pinch of sugar. Cooked in 375 degree oven until they burst and everything caramelized and then poured on top of the chops. Absolutely delicious!

Have to agree with those who warn about overcooking. My chops were dry (but not tough). I think a lower oven temp would work better.

This was not a favourite at our house. I think it would be good in a pork loin. Here it was overpowering. Too much of everything.

Too much rosemary and omitted fennel. Set off smoke & carbon alarms BIG TIME. Probably not worth it.

Each time I prepare this way of cooking chops, they get rave reviews. And it's true: this is a delicious way to cook pork chops. Thank you, Melissa!!

My daughter made this for four of us with 3 good-sized chops. We upped all the spices, especially garlic, but had to use dried rosemary (1 Tbsp). She paired it with fondant potatoes, and it was as though she had fixed us a restaurant meal--so elegant!

YUM. Thank you. Made a sauce with some Pinot I had in the fridge wine + homemade chicken stock.

The flavors of the herbs are delicious. I used pretty thick bone in chops. I’d sear on medium, not too hot, to lessen the smoke alarm possibility. 4 mins side one and 2 minutes side 2. Then 8 minutes in the oven- turned out perfect, except for the sear on first side of meat. I love the idea of adding mustard and anchovy to the paste. Will definitely try this next time.

I made this with 1&1/2 inch chops and didn’t make a pocket in the meat, just rubbed the filling on the chops after browning and before putting them in the oven. Also, followed one poster and put cherry tomatoes and a splash of vinegar in the cast iron pan I used to brown and roast the chops. That became a tasty sauce while the chops rested. This turned out very good and will be a regular addition to my menus.

Instead of fennel fronds I used parsley and thought it was very good.I am also inclined to think that searing both sides the same length of time might be a good idea. The half of the pork that was seared longer was definitely more cooked than the half that was seared for only a minute.Should warn folks that the flavor of fennel is not universally liked. My teenage son and I loved the resulting chop. My wife who usually eats everything did not care for the fennel in the pork.

Delicious! Used the mortar with the rind, crushed garlic, fennel, rosemary, and chile flakes to make the paste. But i used dried rosemary. Would make again.

This is a simple dish that plates up classy. Definitely getting a place in the rotation.

Delicious!!! I made it according to the recipe and wouldn't change a thing.

Too much salt in the recipe for my taste. You don’t need to salt the pockets cut into the chops.

With a bone-in chop like this, the edge of the chop can dry out while the deeper portion near the bone is just right. I adapted the recipe to use pork tenderloin rather than a bone in chop and it was great! You can butterfly the tenderloin and then tie it, or make small but deep slits to introduce the flavoring mix. I also found the garlic paste to be too strong for my taste and used garlic slivers instead that infused the meat nicely but then could be removed or not, depending on preference.

Disappointed. Spices are too strong. Throw them on the grill instead.

Used this as a guide for cooking chops used Greek seasoning