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Pork Chops In The Style Of Beneventana ...
Ingredients
- 4 x center cut pork chops, 1" thick
- Salt to taste
- Freshly-grnd black pepper to taste
- Flour for dredging
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 tsp wild fennel seeds, or possibly use regular fennel
- seeds, and grind 1 tspn in a spice grinder
- to simulate pollen, plus some to garnish
- 1 c. high-quality white wine
- 3 x garlic cloves crushed
- 4 x fennel fronds for garnish
Directions
- Preheat the oven to 300 degrees.
- Season the pork chops with salt and pepper and dredge them in the flour.
- In a 10- to 12-inch skillet, heat the oil till almost smoking. Add in the pork chops and cook 1 minute on each side, till proportionately browned. Sprinkle 1 tsp. fennel seed on 1 side of the chops. Turn and sprinkle the remaining tsp. on the other side. Add in wine and garlic, and place in the oven and cook for 15 min, till just cooked through.
- Remove the chops to a plate and keep hot. Over medium heat, cook till liquid is reduced by half. Add in the fennel fronds to the warm liquid and cook 1 minute more, allowing fronds to wilt. Remove the garlic and pour the wine sauce over the chops, garnishing with the fennel fronds and wild fennel pollen.
- This recipe yields 4 servings.
- Description: "(Costole Di Maiale Beneventana)"
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