Pork Chops In The Style Of Beneventana - ...

By á-170456

Ingredients

• 4 center cut pork chops, 1" thick
• Salt to taste
• Freshly-ground black pepper to taste
• Flour for dredging
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons 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 high-quality white wine
• 3 garlic cloves crushed
• 4 fennel fronds for garnish

Details

Servings 4

Preparation

Step 1

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.