I used thinnly cut boneless pork chops covered and cooked on low for only 15 mins after browning.
Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add 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 don't have marsala which I generally don't, I just use whatever wine I have on hand. Seems to work alright.
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 4 | ||
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Calories: 935 | ||
Calories from Fat: 612 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68g | 91 % | |
Saturated Fat 36g | 180 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 276mg | 85 % | |
Sodium 470.4mg | 16 % | |
Potassium 884.7mg | 23 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.9g | ||
Protein 49.1g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 935
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