Pork Chops with Marsala and Fennel

Ingredients

• 0.7 cup chicken broth low-sodium homemade canned
• 1  fennel bulb cut into thin slices
• 3 tablespoons parsley fresh chopped
• 4 cloves garlic minced
• 4 servings fresh-ground pepper black
• 0.5 cup plum brandy dry
• 1 tablespoon olive oil 
• 1  onion chopped
• 4  pork chops ()
• 4 servings salt 
• 1 tablespoon tomato paste 

Equipment

• frying pan

Directions

1. In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper.
2. Put the chops in the pan. Cook, turning once, until browned and done to medium, about 5 minutes per side.
3. Remove and put in a warm place.
4. If necessary, add oil to the pan to make about 2 tablespoons fat.
5. Add the onion, fennel, and 1/8 teaspoon salt. Cook, covered, stirring occasionally, until soft, about 10 minutes. Uncover and add the garlic. Cook, stirring, 1 minute longer.
6. Add the marsala. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, 1 to 2 minutes.
7. Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt, and any accumulated juices from the meat. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes.
8. Add the remaining tablespoon parsley, 1/8 teaspoon pepper, and the pork chops. Cook until just heated through, 2 to 3 minutes.
9. Variation: Instead of chops, saut one-inch-thick medallions of pork tenderloin, seasoned with salt and pepper, until just done, about two minutes per side.
10. Wine Recommendation: A well-made Nebbiolo delle Langhe has earthy and herbal flavors to blend nicely with fennel and just the right amount of tannin and dried-cherry fruitiness for the marsala and pork.