Ingredients
1tbspolive oil
4pork chops
salt
fresh ground black pepper
1onion
1fennel bulb
4garlic cloves
½cupdry marsala
1cupchicken broth,low-sodium, canned or homemade stock
1tbsptomato paste
3tbspfresh parsley,chopped
Preparation
In a large frying pan, heat the oil over moderate heat.
Season the pork chops with ¼ teaspoon each salt and pepper. Put the chops in the pan.
Cook for about 5 minutes per side, turning once until browned and done to medium. Remove and put in a warm place.
If necessary, add oil to the pan to make about 2 tablespoons of fat. Add the onion, fennel, and ⅛ teaspoon salt.
Cook covered for about 10 minutes, stirring occasionally until soft. Uncover and add the garlic. Cook for 1 minute longer, stirring. Add the marsala.
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil for 1 to 2 minutes until reduced to approximately ¼ cup.
Stir in the broth, tomato paste, 2 tablespoons of parsley, ½ teaspoon of salt, and any accumulated juices from the meat. Bring to a simmer and cook covered for about 5 minutes, until the sauce thickens and the fennel is tender.
Add the remaining tablespoon parsley, ⅛ teaspoon pepper, and pork chops. Cook for 2 to 3 minutes until just heated through.
Serve warm, and enjoy!
