costate di maiale in vino rosso
pork chops in red wine
4 8 ounce pork chops
4 garlic cloves
2 tablespoons fennel seed
1 sprig fresh rosemary
1/4 cup parsley, finely chopped
1/2 cup red wine
1/4 cup extra virgin olive oil
freshly ground black pepper
Mince the garlic and finely chop the parsley. Pull the rosemary
leaves from the stems and mince.
Place the garlic, parsley and rosemary in a bowl along with the
fennel seeds and stir.
Rub the pork chops with olive oil and then salt and pepper them.
Coat the chops with the garlic, parsley, rosemary and fennel
seeds by pressing the savory mixture onto the chops.
Place a large pan over moderate temperature with about 2
tablspoons of olive oil, add the pork chops and lightly brown
each side, then pour in the wine and scrape the pan with a
Reduce the wine until almost evaporated.
Plate the pork chops and cover them with the remaining wine
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