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serves 4

4 pork chops (cut of your choice)
fennel seeds
salt & pepper
2 Tbsp. of olive oil

Heat the oil in a large skillet on medium heat. Sprinkle the chops with fennel seeds, salt & pepper. Pan sear the chops in the hot oil until cooked through & golden brown. Once golden, remove the pork from the pan & set aside. Keep warm.

1 1/2 cups of grapes, cut in 1/2 (use any type of grape you like)
3 shallots, chopped
3 Tbsp. butter
1/4 cup chopped pancetta
1 cup red wine
1/2 c. chicken or beef stock stock
few sprigs of fresh thyme
zest of one orange or lemon

Heat the butter in the same pan that the chopped where cooked in. Saute’ the pancetta until browned. Remove from the pan; add the shallots & grapes. Cook the shallots until translucent & the grapes start to change color.

Add the red wine, scarping the little bits off the bottom of the pan. Cook the wine to reduce. When the wine reduces to about 1/2, add the stock, thyme & pancetta. Cook for another 5 minutes. Check the sauce for salt & pepper; add to taste.

Pour the sauce over the pork chops & sprinkle with zest.

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