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1
In a small bowl, stir the fennel seeds and minced garlic into the 1/4 cup of olive oil.
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2
In a glass baking dish, rub the fennel seed oil over the pork chops.
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3
Cover and refrigerate overnight.
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4
In a bowl, toss the sliced fennel with the rice vinegar and a generous pinch of the crushed red pepper flakes; season with salt and pepper and refrigerate overnight.
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5
Drain the soaking beans.
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6
In a large saucepan, cover the beans, ham hock, carrot, celery rib and onion with 3 inches of water and bring to a boil.
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7
Reduce the heat and simmer over low heat until the beans are tender, about 1 1/2 hours.
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8
Let the beans cool in the liquid, then drain, reserving some of the cooking liquid.
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9
Discard the vegetables and ham hock.
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10
Light a grill.
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11
In a small bowl, combine the cayenne, celery salt, curry powder and 1/2 teaspoon each of salt and pepper.
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12
Sprinkle the spice mixture all over the pork chops.
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13
Grill over moderately high heat, turning frequently, until just cooked through, about 15 minutes.
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14
Transfer the pork chops to a platter and let rest for 10 minutes.
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15
Meanwhile, melt the butter in a large skillet.
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16
Add the beans, a few tablespoons of their cooking liquid and the beef demiglace and cook over moderately low heat until the beans are warm and nicely glazed, about 5 minutes.
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17
Stir in the Parmigiano-Reggiano and parsley.
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18
Toss the dandelion greens with the fennel and drizzle with olive oil.
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19
Mound the salad in the center of 4 plates and top with a pork chop.
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20
Spoon the beans alongside, drizzle with olive oil and serve.
