How to make it

  • Choose a saute pan able to accommodate all the chops in a single layer. Put in the oil and butter, and turn on the heat to medium.
  • Pat the chops with paper towels to absorb any dampness. Dredge them in flour on both sides,
  • giving them a tap to shake off excess flour. When the butter's foam in the pan begins to subside, slip in the
  • chops. Brown them well on both sides.
  • Add the garlic, but do not let it rest on top of the meat, stir it into the cooking fat.
  • When the garlic has become colored a light gold, add the mixture of the 2 wines with the dissolved tomato paste.
  • Season with 2 or 3 large pinches of salt and a liberal grinding of pepper. Add
  • the fennel seeds.and can mushrooms
  • When the wine has bubbled away for about a minute, cover the pan tightly, and turn the heat down to minimum.
  • Cook for about 30 to 45 min or until the meat is very tender. Turn the chops from time to time. remove pork from pan when done.
  • add the parsley, mixing it into the cooking juices, turn up the heat to med high. Boil away while scraping
  • loose with a wooden spoon any cooking residues stuck to the bottom of the pan.
  • When you have a dense, dark sauce, pour it over the meat, and serve at once.may add a little flour if sauce isn’t thick enough –-you can serve with rice or veggies or both ,enjoy

Reviews & Comments 1

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    " It was excellent "
    sparow64 ate it and said...
    We love pork tenderloin, have to give this a try.
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