|4||thick (¾- to 1-inch) pork rib chops on the bone (or use pork loin chops) with a healthy fat cap|
|2||teaspoons fennel seed|
|4||teaspoons sea salt|
|2||teaspoons coarse ground black pepper|
|2||teaspoons ground coriander|
|1||teaspoon ground cumin|
|2||tablespoons olive oil|
|4||apricots, peaches, or nectarines, pitted and quartered|
1. Set the oven at 425 degrees.
2. Let the chops come to room temperature.
3. In a large cast-iron skillet over medium heat, toast the fennel seed, stirring often, for 3 minutes or until aromatic. Remove from the skillet, cool, and grind to a powder.
4. In a bowl, combine the fennel, salt, pepper, coriander, and cumin. Rub it all over the chops.
5. Heat the skillet over high heat, add the oil, and heat until very hot. Sear the chops for 2 minutes on a side or until the crust is golden. Transfer to the oven and cook 5 minutes more or until the chops are done and still pink in the middle. Transfer to a warm platter and set aside to rest for 5 minutes.
6. In the skillet, sear the fruit on all sides or until golden. Set a chop on each of 4 plates and add fruit to each one.
Adapted from Red Apple Butchers