AT A GLANCE
Recipe by Ada Boni, from her book Italian Regional Cooking.
|01||Heat 2 tbsp butter and oil in a large frying pan over medium heat, add pork chops and cook for 6 minutes each side or until just cooked through. Transfer plate, season to taste with sea salt and ground black pepper and cover loosely with foil to keep warm.|
|02||Drain excess oil from pan and add Marsala, red wine, garlic, fennel seeds and tomato paste mixture, season to taste and reduce over high heat until slightly thickened.|
|03||Meanwhile, heat remaining butter in a frying pan, add greens and sauté over medium heat or until wilted. Season to taste. To serve, divide pork chops among plates, serve with wilted greens and drizzle with sauce.|