Prep 15 mins
Cook 1 min
This is a very good recipe I came across. It is very easy to make yet it looks like something that you slaved over for a while. I did add the mushrooms to the recipe just because we love them. I hope you enjoy it.
- Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add fennel seeds, mushrooms and tomato paste. Let it come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.
Oh my! This was so delicious! I didn't have any mushrooms on hand but it was still great! Our only complaint was that it didn't make quite enough sauce, but that can easily be fixed. Thank you for sharing!
Were we ever glad we decided to try your recipe for our pork chops last night. A cinch to make and the results are wonderful. I doubled the quantity of mushrooms and it was just right for us. Thank you for posting.