107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com


1 lemon

4 thick-cut bone in porch chops (about 1 ½ in thick)

4 Tbls olive oil

6 cloves garlic: 2 chopped, 4 smashed

1 Tbls fennel seeds

2 Tbls finely chopped fresh rosemary

Coarsely ground pepper

Kosher salt

2 bulbs fennel, trimmed and cut into 8 wedges each

8 large shallots, quartered lengthwise

4 med potatoes, cut into wedges

½ cup dry white wine or chicken stock

Taco Soup


Preheat oven to 400◦F

-Grate the zest from the lemon. Halve the lemon and set aside. 

-Place the chops in a shallow dish with 2 Tbls of oil, the (2) chopped garlic, fennel seeds, rosemary, lemon zest, and about 1 ½ Tsp pepper. 

-Season chops liberally with salt then slather with the (porchetta) mixture in the shallow dish, turning to coat both sides. Let stand for 30 minutes.

-In a large bowl combine the fresh fennel, shallots, potatoes, smashed garlic, remaining 2 Tbls oil, and salt and pepper to taste. Toss to coat then arrange on baking sheets. Place lemon halves cut side down on baking sheet. Roast until potatoes are crispy and fennel and shallots are caramelized at the edges, about 35 minutes.

-Heat a cast-iron skillet over med-high heat. Add chops to hot pan and brown for 3-4 minutes on each side. Transfer to oven and roast for about 8 minutes. Remove from oven and douse skillet with wine (or chicken stock). Squeeze juice from roasted lemon halves over the top. Serve chops with roasted vegetables alongside.