Pork Chops with Marsala and Fennel

  • Active Time 25m
  • Total Time 25m

Serves 4

Thin slices of fennel, a shot of dry marsala and a touch of tomato paste combine to make a quick, intense pan sauce for sautéed pork chops. If you prefer, substitute red wine for the marsala.
WINE RECOMMENDATION: A well-made Nebbiolo delle Langhe has earthy and herbal flavors to blend nicely with fennel and just the right amount of tannin and dried-cherry fruitiness for the marsala and pork.

ingredients

  • 1 tablespoon olive oil, more if needed
  • 4 pork chops, about 3/4 inch thick (about 2 1/2 pounds in all)
  • Salt
  • Fresh-ground black pepper
  • 1 onion, chopped
  • 1 fennel bupound, cut into thin slices
  • 4 cloves garlic, minced
  • 1/2 cup dry marsala
  • 2/3 cup canned low-sodium chicken broth or homemade stock
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh parsley

directions

In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper. Put the chops in the pan. Cook, turning once, until browned and done to medium, about 5 minutes per side. Remove and put in a warm place.

If necessary, add oil to the pan to make about 2 tablespoons fat. Add the onion, fennel and 1/8 teaspoon salt. Cook, covered, stirring occasionally, until soft, about 10 minutes. Uncover and add the garlic. Cook, stirring, 1 minute longer. Add the marsala. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, 1 to 2 minutes.

Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt and any accumulated juices from the meat. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes. Add the remaining tablespoon parsley, 1/8 teaspoon pepper and the pork chops. Cook until just heated through, 2 to 3 minutes.

Variation:

Instead of chops, sauté one-inch-thick medallions of pork tenderloin, seasoned with salt and pepper, until just done, about two minutes per side.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1284

nutrition information per serving

540 calories; 21g total fat; 156mg cholesterol; 196mg sodium; 12g carbohydrates; 3g fiber; 65g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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