Pork Chops With Marsala and Fennel

Food & Wine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4  pork chops, about 3/4 inch thick
•  salt
•  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

Directions

1. In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper.
2. Put 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.
3. If necessary, add oil to the pan to make about 2 tablespoons fat. Add the onion, fennel, and 1/8 teaspoon salt.
4. Cook, covered, stirring occasionally, until soft, about 10 minutes.
5. Uncover and add the garlic. Cook, stirring, 1 minute longer. Add the marsala.
6. Bring 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.
7. Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt, and any accumulated juices from the meat.
8. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes.
9. Add the remaining tablespoon parsley, 1/8 teaspoon pepper, and the pork chops. Cook until just heated through, 2 to 3 minutes.