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1
Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl.
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2
Make 3/4-inch-deep cuts between the rib bones of the pork.
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3
Stuff some of the garlic mixture into each cut.
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4
Rub the lemon halves over the pork, then rub with the remaining garlic mixture.
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5
Cover with plastic wrap and refrigerate overnight.
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6
Bring the pork to room temperature, about 30 minutes.
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7
Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges.
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8
Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan).
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9
Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes.
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10
Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
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11
Meanwhile, turn the fennel wedges and return the pan to the oven.
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12
Continue roasting until the fennel is caramelized, about 15 minutes.
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13
Cut the pork into chops and serve with the fennel.
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14
Photograph by Anna Williams
