Pork Chops with Marsala and Fennel Recipe

In a large frying pan, heat the oil over moderate heat.

Season the pork chops with ¼ teaspoon each salt and pepper. Put the chops in the pan.

Cook for about 5 minutes per side, turning once until browned and done to medium. Remove and put in a warm place.

If necessary, add oil to the pan to make about 2 tablespoons of fat. Add the onion, fennel, and ⅛ teaspoon salt.

Cook covered for about 10 minutes, stirring occasionally until soft. Uncover and add the garlic. Cook for 1 minute longer, stirring. Add the marsala.

Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil for 1 to 2 minutes until reduced to approximately ¼ cup.

Stir in the broth, tomato paste, 2 tablespoons of parsley, ½ teaspoon of salt, and any accumulated juices from the meat. Bring to a simmer and cook covered for about 5 minutes, until the sauce thickens and the fennel is tender.

Add the remaining tablespoon parsley, ⅛ teaspoon pepper, and pork chops. Cook for 2 to 3 minutes until just heated through.

Serve warm, and enjoy!