Pork Chops In The Style Of Beneventana

Recipe Ingredients

4		Center cut pork chops, 1" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
2 tablespoons	30ml	Extra-virgin olive oil
2 teaspoons	10ml	Wild fennel seeds, or use regular fennel
		Seeds, and grind 1 tspn in a spice grinder
		To simulate pollen, plus some to garnish
1 cup	237ml	High-quality white wine
3		Garlic cloves - crushed
4		Fennel fronds - for garnish

Recipe Instructions

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 until almost smoking. Add the pork chops and cook 1 minute on each side, until evenly browned. Sprinkle 1 teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add wine and garlic, and place in the oven and cook for 15 minutes, until just cooked through.

Remove the chops to a plate and keep warm. Over medium heat, cook until liquid is reduced by half. Add the fennel fronds to the hot 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}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A14) - from the TV FOOD NETWORK

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