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Pork Chops with Marsala and Fennel

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  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.
RECIPE 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 bulb, 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
Pork Chops with Marsala and Fennel Recipe at Cooking.com
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 540
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 12g
Sodium: 196mg
% Cal. from Fat: 35%
Cholesterol: 156mg
Protein: 65g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Kit, CA Reviewed: 02/08/2007
I really enjoyed the excellent favor of this recipe coupled with the fact that it is so simple to prepare.
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