Ingredients
- 4 (1 1/2-inch thick) bone-in pork chops
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, crushed
- 1 teaspoon fennel seed
- 1 medium onion, chopped
- 1 teaspoon crushed red pepper flakes
- 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups chicken stock
Directions
Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.
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By dbreejen_12771851
Holland, MI
on March 05, 2012
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Really liked this recipe, however, we did change it up a bit. Prior to adding the chicken stock we could see it would be too liquid, so we added diced tomatoes instead. We let the sauce cook down a little and it was very good.
By Aimster11
MA
on February 17, 2012
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This recipe was ok. I prefer pan roasted.
By jhriii_12120446
SAN MATEO, 43
on February 17, 2012
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The 7-9 minutes cooking time was not enough to cook the chops. They required at least another 5-10 minutes cooking time. They were tasty though. I think this recipe would work better with chops that were only 3/4" - 1" thick. The sauce was a bit on the thin side; perhaps it could have used a bit more tomato paste.
Read all 51 reviews