What's for Dinner, Wed., Feb. 10, 2021
Posting early due to work.Lasagna. The RG made it with a new type of fresh lasagna that comes in a box. It's the size of an 8 1/2 x 11 sheet of paper. You just lay it down and layer your veggies, sauce, and cheese. Also ground beef.
Tossed green salad.
Dessert: shortbread cookie, sea salt caramel pudding, and orange tea.
= new reply since forum marked as read
I feel much less grouchy with some food in my belly. It had been 21 hours without food.
I just got off the phone with the surgeon and she says tomorrow my left eye will look and feel like I was in a bar fight. I asked her, you mean the other guy in the fight? 
Will be putting them in the oven soon.
Made some slaw with the remainder of the fennel.
INGREDIENTS
2 bone-in pork chops, 1 1/4 to 1 1/2 inches thick
1 teaspoon coarse kosher salt, plus a pinch
1 lemon
2 garlic cloves, minced
2 tablespoons chopped rosemary
Large pinch red pepper flakes
½ teaspoon fennel seeds, lightly crushed
2 tablespoons chopped fennel fronds, more for garnish
2 tablespoons olive oil
PREPARATION
Heat oven to 350 degrees. Pat pork chops dry and, using a very sharp paring knife, cut a large pocket into the fat-covered edge of each chop. Season chops all over with 1 teaspoon salt, including inside pockets.
Finely grate zest from lemon and put in a small bowl. Cut lemon lengthwise in quarters for serving.
Using a mortar and pestle or the flat side of a knife, mash garlic with a pinch of salt until you get a paste. Add to the bowl with the lemon zest and stir in rosemary, red pepper flakes, fennel seeds, 2 tablespoons fennel fronds and 1 tablespoon olive oil.
Divide filling between pork chops, stuffing some inside pockets and rubbing the rest on the outside.
Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear pork chops on one side for 5 minutes, or until golden brown. Gently turn over chops and cook for another minute, then transfer skillet to oven. Cook until meat is just done, about 5 to 10 minutes longer (internal temperature should read 135 degrees on a meat thermometer). Transfer pork chops to a plate, tent with foil, and let rest for 10 minutes before serving. Garnish with fennel fronds and lemon wedges.
