Pork Chops with Fennel (Tuscany)

Meat

Ingredients

Pork chops, thinly cut - 6

Tomato paste - 4 tsps

Butter - 2 tbsps

Olive oil - 2 1/2 tbsps

Salt and pepper

Marsala - 1/2 cup

Dry red wine - 1/2 cup

Garlic, finely chopped - 1 clove

Fennel seeds - 1/4 tsp

Dilute the tomato paste with a little warm water. Heat the butter and oil in a shallow pan, and fry the chops over a moderate heat for about 10 min, browning them well on both sides. Season with salt and pepper, arrange on a heated serving dish and keep hot in a warm oven. Add the marsala, red wine, garlic, fennel seeds and tomato paste to the pan. Check seasoning, reduce the sauce a little over a brisk heat and pour it, boiling hot, over the chops.

Serves 6