2 pork chops center cut, 1.5-2 inches thick
1 tsp fresh rosemary chopped
1 tsp fennel seeds crushed and divided
1/4 tsp red pepper flakes optional
1/4 cup extra virgin olive oil
1 cup fresh flat leaf parsley loosely packed
2 tbsp freshly grated parmesan authentic Parmigiano-Reggiano preferred
1/2 tsp coriander seeds crushed
2 cloves garlic
1/2 lemon zested and juiced
Special Equipment
air fryer
Instructions
Let the pork chops temper in a cool spot in your kitchen for 15-20 minutes. Preheat the air fryer for 5 minutes at 400°F. Make a rub: in a small bowl, combine 1 teaspoon salt and 1 teaspoon freshly cracked black pepper with the chopped rosemary, 1/2 teaspoon crushed fennel seeds, and red pepper flakes, if using.
Pat the pork chops dry with a paper towel. then rub them generously with 1-2 tablespoons olive oil. Coat them with the rub.
Place the chop in the air fryer at 400°F and cook for 12 minutes, flipping halfway, or until the internal temperature reaches 145°F.
While the chops are cooking, make the salsa verde: combining the remaining oil, parsley, Parmigiano, coriander seeds, remaining fennel seeds, garlic, and lemon zest and juice in a blender and pulse until smooth. Taste and season with salt and pepper.
