Michael Symon's Fennel-Crusted Pork Porterhouse | Symon's Dinners Cooking Out | Food Network

Fennel crusted grilled pork porterhouse topped with citrus salad. We have our pork porterhouse They have been coming out to room temperature. I'm gonna get my rub going. So I've equal parts brown sugar Kosher salt and then half the amount of ground fennel Chili flake and a good amount of cracked black pepper so liberally with the rub on both sides and then I am just gonna hit these with a little bit of Fat before I put them on the grill. I have some duck fat in a can which I'm gonna use But any fat would work here, whatever you're kind of have on hand works just fine So we're gonna give these a little spray now with pork. I'm gonna go 145 to get that juicy pork, especially with a porterhouse if you cook them too far, they will be dry fat side down Okay, as this is going as I promised I am going to make a fennel and citrus salad So pretty thin set your mandolin All right, so shaved fennel Goes in the pool. I'm also gonna take these tops just with my knife. They still have good flavor Remember with any vegetable like this the closer to the root the more intense the flavor is so this goes in I'm gonna give those pork chops a flip again So we're gonna move them over here no longer on the coals and then I'm gonna set down the lid It's gonna create an oven in my grill and cook these through to the desired temp So we are gonna supreme or segment these oranges. I don't want to get the fibrous part I'm just all flesh. So that way when people are eating the salad They don't have to deal with that fibrous part of the orange So we're gonna put in a little bit of zest for live and Liz likes the zest too So, all right now we're gonna put in about a cup of mint leaves just whole just pick off those mint leaves I'm going to hit this with some extra virgin oil Just gonna make like a dressing right in here sherry vinegar a little bit of honey Some kosher salt this is actually crunchy sea salt, which would be nice for texture and a good amount of cracked black pepper Give this a toss and once this is all tossed It's just gonna hang out and marinate I wouldn't even put it in the fridge let it sit at room temp and let it marinate until your pork chops are done And this is gonna be the topper. So broccoli rubs ready pork chops. We topped them with that fennel citrus salad I'm just gonna gild the lily a little bit just a little bit of fennel pollen Just right on top to finish our final theme me too pork chop first. Let's do it. Let's do it That has a beautiful smoky flavor. I love anytime. There's like a meat protein I love a salad with it something to cut through the fattiness. That's an amazing combo