Pork Chops with Fennel
Here is an unusual dish for you to try out. This Pork Chops with Fennel
recipe is something completely different. If you don't enjoy the licorice flavor of the fennel, don't even try this dish. Personally I love fennel. When cooking, the aroma fills the kitchen and the anise flavor of the fennel adds an unexpected taste to these tender chops.
Fennel, as you know, is crunchy with a slightly sweet flavor and very common in Italian dishes. It is a perfect vegetable to serve fish and of course fennel seed is an essential ingredient in making Italian sausage. Another great way I like to eat fennel is to marinate it in olive oil with plenty of spices and serve it on an antipasti platter with your favorite meats and cheese.
Serve this Pork Chops with Fennel dish to your family and friends with a nice bottle of Bottega Vinaia Pinot Noir. This wine has a subtle spicy flavor that will work well with the licorice flavor of the fennel.
4 boneless chops
1/2 tsp of salt 1/2 tsp of fresh ground black pepper 2 Tbls of extra virgin olive oil
1 fennel bulb, sliced thin 1 medium yellow onion, sliced 2 cloves of garlic, chopped 1/2 cup of red wine 1 15 oz can of diced San Marzano tomatoes 1 tsp of dried oregano 1/2 tsp of dried thyme 1/2 tsp of dried rosemary
Season the chops with salt and pepper In a large skillet, fry them in the olive oil on both sides until browned. Remove the chops from the pan and set aside. Add the fennel, onions and garlic to the pan and saute for 2 to 3 minutes.
Deglaze the pan with the wine and reduce by half. Add the tomatoes, oregano, thyme and rosemary. Return the chops to the pan and cover and cook for 20 to 30 minute until the chops are cooked through and tender.
Serves 4 people
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