Pork chop my way

Eastside Road, August 17, 2015—

I PUT A COUPLE of garlic cloves with some salt in the mortar and crush to a nice juicy paste; then I add fennel seeds, oh I'd say a couple of tablespoons, and crush them too; finally I pour in some oil and grate in some lemon zest.

The resulting paste is spread on the top surfaces of the pork chops, which are then set under the broiler. When done on the first side, you turn them over and spread the rest of the paste on the new topside, then return to the broiler until done.

With them tonight rosemary-garlic-fried potatoes and some chard. Afterward, a green salad dressed with a mustard vinaigrette. Then a small melon, still not quite in season.

Garnacha/Monastrell 70-30%, Laya "old vines" (Almansa), 2013: earthy, good varietal character, full in the mouth, good finish

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants