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Units: US | Metric
- 1 tablespoon olive oil
- 4 pork chops, about 3/4 inch thick
- fresh ground black pepper
- 1 onion, chopped
- 1 fennel bulb, cut into thin slices
- 4 garlic cloves, minced
- 1/2 cup dry marsala
- 2/3 cup canned low sodium chicken broth or 2/3 cup homemade stock
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh parsley
- 1In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper.
- 2Put the chops in the pan. Cook, turning once, until browned and done to medium, about 5 minutes per side. Remove and put in a warm place.
- 3If necessary, add oil to the pan to make about 2 tablespoons fat. Add the onion, fennel, and 1/8 teaspoon salt.
- 4Cook, covered, stirring occasionally, until soft, about 10 minutes.
- 5Uncover and add the garlic. Cook, stirring, 1 minute longer. Add the marsala.
- 6Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, 1 to 2 minutes.
- 7Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt, and any accumulated juices from the meat.
- 8Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes.
- 9Add the remaining tablespoon parsley, 1/8 teaspoon pepper, and the pork chops. Cook until just heated through, 2 to 3 minutes.
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Nutritional Facts for Pork Chops With Marsala and Fennel
Serving Size: 1 (367 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 323.4
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 5.4 g
- Cholesterol 75.0 mg
- Sodium 145.8 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 2.5 g
- Sugars 2.0 g
- Protein 24.7 g