Cotolette alla Beneventana

By LeeBoruchow

Pork chops in the style of the town of Benevento.

Ingredients

• 1 recipe basic brine
• 4 pork chops, double-cut
• Salt and pepper
• Flour, for dredging
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fennel seeds, roughly chopped or crushed
• 1 cup white wine
• 3 cloves garlic, thinly sliced
• 1 small bunch of basil, roughly chopped
• 1/4 cup flat-leaf parsley, finely chopped
• fennel pollen, for garnish

Details

Servings 4

Preparation

Step 1

Brine pork chops overnight, remove and pat dry.

Preheat the oven to 450 degrees F.

Dredge chops 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 fennel seeds on
1 side of the chops. Add wine and garlic to the pan, and place in the oven and cook for 15-16 minutes, until just cooked through.

Remove the chops to a plate and keep warm. Place the pan with remaining liquid over medium heat and add the basil and parsley and cook until just wilted. Add a drizzle of oil to the pan and pour over the chops. Lightly dust everything with fennel pollen and serve.