Fast Recipes

Pork chops with fennel

Australian Gourmet Traveller fast recipe for pork chops with fennel

By Ada Boni
  • Serves 6
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Pork chops with fennel
Recipe by Ada Boni, from her book Italian Regional Cooking.


  • 60 gm butter
  • 2½ tbsp olive oil
  • 6 pork chops (350gm each)
  • 125 ml Marsala (½ cup)
  • 125 ml dry red wine (½ cup)
  • 1 clove of garlic, finely chopped
  • ½ tsp fennel seeds
  • 95 gm tomato paste, combined with 200ml warm water (1/3 cup)
  • 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.