Pork Chops In Red Wine

This is a real simple dish bursting with flavor. A great way to prepare pork chops in the rustic Sicilian way. Garlic, rosemary, parsley and fennel seeds enhances the pork flavor and the reduced wine sauce gives it that burst of flavor bringing it all together.

The wine I use for this dish is CR Cellars Fortissimo. This is a red California grape wine that is full bodied, mellow and similar to southern Italian homemade wine. I find it great for cooking and even better for drinking.  What more can you ask for. Have a glass of Fortissimo with this dish and a loaf of Italian bread along side. Roasted potatoes and a side of broccoli rabe sauteed with garlic and olive oil make the meal complete.

Pork Chops In Red Wine

  • 4 pork chops, rinsed and dried
  • 4 cloves garlic, minced
  • 1 tablespoons fennel seeds
  • 1 sprig fresh rosemary, leaves minced
  • 1/4 cup parsley, finely chopped
  • 1/2 cup red wine
  • 1/4 cup olive oil
  • salt and pepper to taste

In a smal bowl add the garlic, parsley, rosemary, and fennel seeds and mix together.

Rub the pork chops with olive oil and then salt and pepper them. Rub the pork chops with the garlic, parsley, rosemary and fennel seeds by pressing the mixture onto the chops on both sides.

Place a large pan over medium heat with about 2 tablespoons of olive oil. Add the pork chops and lightly brown each side about 4 minutes. Pour the wine over the pork chops and deglaze the pan scraping the bottom with a spoon.

Reduce the wine by half, about two minutes of cooking time.

Plate the pork chops and cover them with the wine sauce.

About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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