Pork chops with fennel


  • Serves 6 people

Recipe by Ada Boni, from her book Italian Regional Cooking.

  • 60 gm butter
  • 2½ tbsp olive oil
  • 6 (350gm each) pork chops
  • 125 ml (½ cup) Marsala
  • 125 ml (½ cup) dry red wine
  • 1 clove of garlic, finely chopped
  • ½ tsp fennel seeds
  • 95 gm (1/3 cup) tomato paste, combined with 200ml warm water
  • To serve: wilted winter greens (such as cavolo nero or turnip tops)
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.
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