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. ---------------------------------------------------------------------------
Nutrition
Ingredients
