Pork Chops with White Wine Garlic Sauce and Fennel
Author: Kristina Scaviola, Adopted from Mario Batali
Recipe type: Dinner
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 2
An easy one-skillet pork chop dish that tastes like restaurant food in less than 30 minutes!
Ingredients
2 Bone-In thick cut pork chops (sauce makes enough for up to 4 though, so you can definitely make this for that many without upping the rest of the ingredients by too much)
Salt and pepper
⅓ cup flour- for dredging SUB: For paleo or GF- use coconut flour
olive oil
2 teaspoons fennel seeds- grind 1 teaspoon in a spice grinder
1 cup high-quality white wine
3 cloves garlic, crushed
Instructions
Season the pork with salt and pepper.
Dredge the pork lightly in flour.
Heat a skillet over medium high heat; add 1-2 tablespoons of olive oil.
Add the pork chops; sprinkle fennel over the raw side. Flip the chops when they are brown. Add the crushed garlic. Sprinkle the cooked side with fennel. Sear for a minute or two; then add wine. Bring the wine to a bubble, then turn down the stove and simmer for 15 minutes or until the pork reaches an internal temperature of 140-145 degrees. Allow the pork to rest; finish with ground fennel and top with sauce.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=453