Roasted Pork Chop with Fennel Pollen and Pork Jus

To make Jus: Preheat the oven to 425°F. Place the pork bones on a sheet pan and roast them till they are golden brown and caramelized, about 20 minutes.

Remove from the oven. Pour 1⁄2 cup of Madeira onto the sheet pan and scrape it with the drippings to combine.

In a large pot over medium-high heat, reduce the remaining Madeira by half, then add the water, onion, fennel, garlic, pork bones, and drippings. Bring to a low simmer and cook for 6 hours.

Strain all the bones and leftover vegetable solids from the pork stock. Once all the solids have been removed, strain again through a cheesecloth into a smaller pot. Over medium heat, reduce this jus until it is a very thick and flavorful 2 cups. Taste for seasoning and add salt as necessary. Refrigerate and use within three days.

To prepare pork chop: In a medium bowl, whisk together salt and 2 cups water until the salt dissolves. Place the pork chop in the saltwater solution and refrigerate for 6 hours.

About 30 minutes before cooking, remove the pork chop from the brine and let come to room temperature.

Set a cast-iron pan over high heat. When it is smoking hot, put the pork chop in the pan and sear on both sides until brown. Using tongs, hold the pork chop on end so the fat cap can brown and the fat can render out. Check the pork’s internal temperature—when it reaches 125°F, remove from the pan and let rest on a cutting board.

To serve: Put a large spoonful of the pork jus in the center of a serving plate. Then slice the pork chop, cutting perpendicular to the bone, into slices about 1⁄4-inch wide. Place the sliced pork chop in the middle of the sauce and put the bone where it would be if it were still connected to the chop. Garnish with flaky sea salt and a liberal amount of fennel pollen.