Meats

PORK CHOPS WITH FENNEL

The fennel seeds in this recipe adds a
wonderful flavor and aroma.

• 4 large, thick, lean pork chops or
  8 boneless pork cutlets
  
• 1/4 cup all-purpose flour
• 1 tablespoon unsalted butter
• 2 tablespoons Colavita Extra Virgin Olive Oil
• 3/4 cup white wine
• 1 tablespoon tomato paste
• 1/8 teaspoon sugar
• 1 clove garlic, minced
• 3/4 teaspoon fennel seeds
• Juice of 1/2 lemon
• Freshly ground black pepper to taste
• Salt to taste (optional)
• 2 tablespoons chopped celery leaves

Serves 4

Dust the pork chops in flour.
Heat the butter and oil in a large skillet and saute
the chops on both sides until thoroughly
cooked. Remove them to a warm platter. If necessary,
defat remaining juices in the skillet,
then add the wine and deglaze. Stir in
the tomato paste and sugar.
Add the garlic, fennel seeds, lemon juice, pepper and
salt. Reduce the sauce slightly over high
heat, stirring constantly. Remove from the heat and
return the pork to the skillet to bathe in the
sauce. Sprinkle on chopped celery leaves and
serve.

PORK CHOPS WITH RED CABBAGE

Cabbage

• 2 teaspoons olive oil
• 1 small head red cabbage, thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon dried marjoram, crumbled
• 2 tablespoons balsamic vinegar*

Pork

• 1 teaspoon olive oil
• 4 5-ounce 1/2-inch-thick pork loin chops,
  well trimmed
  
• 1 teaspoon dried marjoram, crumbled
• 1/4 cup plus 2 tablespoons canned
  unsalted chicken broth
  
• 1 tablespoon balsamic vinegar*

* Balsamic vinegar is available at specialty foods
stores, Italian markets and some supermarkets.

For cabbage:
Heat oil in heavy large skillet over medium heat. Add
cabbage, onion, garlic and marjoram and cook
until cabbage and onion are tender, stirring
occasionally, about 50 minutes. Stir in
balsamic vinegar. Season to taste with salt and
pepper. (Can be prepared up to 3 hours ahead.
Cover skillet and let stand at room
temperature. Bring to simmer before continuing with
recipe.)

For pork:
Heat oil in another heavy large skillet over medium-
high heat. Season pork chops with salt and pepper.
Rub with marjoram. Add pork chops to
skillet and fry until cooked through, turning once,
about 6 minutes. Transfer cabbage to
platter. Place pork chops atop cabbage. Remove skillet
from heat. Add chicken broth and balsamic
vinegar to skillet. Stir with wooden
spoon, scraping up any browned bits from bottom of
skillet. Pour sauce over pork and serve.

Serves 4
Per serving: calories, 260; fat, 11 g; sodium, 94 mg;
cholesterol, 60 mg