Pork chops with fennel seeds – braciole di maiale ai semi di finocchio
This is what I love about Italian cuisine, with only few simple ingredients you come out with a great dish rich in flavor, aroma and taste. It only takes about 10 minutes to prepare these pork chops. You only need fennel seeds and a good red wine. Fennel is a plant widely used in Italy, the vegetable itself is consumed in salads, risotto, pasta dishes and in gratins. Fennel seeds are added to sausages, meatballs and cookies. They are even added to breads in Tyrolean cuisine. My Veneto soul likes to accompany these chops with polenta but you can simply serve them with a green salad.
Ingredients:
4 pork chops
2 Tbsp. fennel seeds
1/2 cup dry red wine
sea salt and black pepper to taste
2 small cloves of garlic not pealed
Instructions:
1. Sprinkle both sides of the pork chops with freshly grounded black pepper and salt.
2. Bring a skillet to a high temperature and immediately add the fennel seeds, the garlic cloves still unpeeled and the pork chops. Bring to medium high temperature.
3. When one side is cooked turn the chops and add the wine.
4. Cook until done and golden brown.
Notes:
If the pork chops are too dry when cooking add a little olive oil before adding the wine.
