Pork chops with fennel

FAST FOOD

Pork chops with fennel

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

Search for similar recipes...

Serves 6

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)

1	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.
2	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.
3	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.

: Send to a friend; Print; del.icio.us this; Digg this

RECIPE Ada Boni PHOTOGRAPHY William Meppem STYLING Vanessa Austin

Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

: Watermelon, bread and haloumi salad

: Pork and veal cannelloni

: Char-grilled wagyu tri-tip with Jer...

: Chargrilled yellowfin tuna, eggplan...

Search by cuisine, name, ingredients...


Indian-style prawn, turmeric and okra cu...	Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli...	Spiced rare tuna, avocado and pickled be...
Previous	Next