Recipe by Ada Boni, from her book Italian Regional
60 gmbutter2½ tbspolive oil6 (350gm each)pork chops125 ml (½ cup)Marsala125 ml (½ cup)dry red wine1clove of garlic, finely chopped½ tspfennel seeds95 gm (1/3 cup)tomato paste, combined with 200ml warm waterTo serve:wilted winter greens (such as cavolo nero or turnip tops)
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.
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.
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.