Ingredients Jump to Instructions ↓

  1. 4 pork chops

  2. 4 teaspoon tomato paste

  3. 2 tablespoon of oil

  4. 2 1/2 tablespoons of olive oil

  5. 1/2 cup of Marsala wine

  6. 1/2 cup dry red wine

  7. 2 cloves of garlic chopped finely

  8. 1/4 teaspoon of fennel

Instructions Jump to Ingredients ↑

  1. Start by rinsing the chops and patting them dry. Season with salt and pepper. Dilute the tomato paste in a little hot water. Heat the butter and the oil in a saute pan and pan fry the chops for about 5 minutes on each side on moderate heat, browning them well on each side. Re-season with salt and pepper and set aside on a heated or oven-proof dish and keep warm in oven.

  2. To the same pan add the Marsala, the red wine, the garlic and the fennel seeds. Wait one minute and add the tomato paste. Check for seasoning and reduce the sauce for about 2 minutes on medium high heat and pour over chops and serve hot. Serves 4 With this dish I would pour a mildly acidic wine to balance out the sweetness of the fennel seeds and the Marsala, therefore a Sauvignon Blanc, White Burgundy (Louie Latour), Vernaccia or Orvieto Secco


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