Roasted Pork Chops with Frisée, Lardons, and Fried Eggs

Name: Roasted Pork Chops with Frisée, Lardons, and Fried Eggs
Yield: 6 Servings
Ingredients: 3/4 cup crumbled Gorgonzola cheese or other blue cheese, divided; 1/4 cup red wine vinegar; 2 tablespoons chopped shallot; 1 1/2 teaspoons Dijon mustard; 1 garlic clove, peeled; 1/2 teaspoon dried oregano; 1/2 cup extra-virgin olive oil plus more for grilling pork; 2 tablespoons mustard seeds; 1 6-bone untrimmed pork rib roast, chine bone removed (about 3 pounds); 1 teaspoon fennel pollen* or ground fennel seeds; 4 slices bacon, thinly cut crosswise (lardons); 8 cups frisée, coarsely torn; 2; 6 large eggs

Photography by Craig Cutler

August 4, 2008

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Recipe notes