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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 T butter
- 4 pork chops, 3/4 to 1 inch thick
- 1/2 c. flour
- 1 clove garlic, chopped
- 1 T tomato paste
- 1/2 c. dry marsala
- 1/2 c. red wine
- 1/4 teaspoon fennel seeds
- 1 T minced fresh parsley or possibly 1/2 teaspoon dry
Direcciones
- Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add in garlic and saute till golden brown. Add in wines and season with salt and pepper. Add in fennel seeds and tomato paste. Let come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.NOTE: If I do not have marsala that I generally do not, I just use whatever wine I have on hand. Seems to work alright.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 177 | 60% |
| Total Fat 19.87g | 25% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 520mg | 22% |
| Potassium 223mg | 6% |
| Total Carbs 13.27g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.8g | 1% |
| Protein 6.31g | 10% |
