ENT: Pork Chops with Fennel
Source of Recipe
Naples At Table by Arthur Schwartz
* Exported from MasterCook *
Pork Chops with Fennel, Benevento Style
Recipe By : Arthur Schwartz
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Meats, Pork, Wine
Amount Measure Ingredient -- Preparation Method
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4 pork chops (1-inch thick)
salt
black pepper -- freshly ground
flour
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fennel seed
2 large garlic cloves -- lightly smashed
1/2 cup dry white wine
1/2 cup water
1/2 beef bouillon cube
Preheat the oven to 300 degrees.
Pat the chops dry and season them with salt and pepper. Dredge the chops in flour, tapping off the excess.
In a heavy skillet that's large enough to hold the chops in one layer without touching and that can be put in the oven (a 10- to 12-inch cast-iron pan is perfect), heat the oil to just below smoking. Add the chops and brown them on both sides, about 1 minute on each side.
Remove from the heat and sprinkle 1/2 the fennel seeds on the chops. Turn the chops over and sprinkle the remaining fennel seeds on the second side. Place the chops in the preheated oven for 15 minutes, until just done. Remove the chops and set aside on a serving platter. Cover with foil or another plate placed down over them to keep them warm. Place the pan over medium heat and add the garlic. Cook until the garlic is just beginning to color. Add the white wine and water. With a wooden spoon, scrape up any browned bits in the pan.
Crumble the bouillon cube into the pan. Simmer, stirring constantly, until the liquid has reduced to about 1/2 cup. Discard the garlic and pour the sauce over the chops.
Serve immediately. (If the chops have cooled too much, reheat them by turning them in the simmering sauce for a minute or so.)
Cuisine:
"Italian"
Source:
"Naples At Table"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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