Pork chops in red wine

Ingredients for 2 servings:

• 2 pork chops or boned pork loin slices
• 2 tsp flour
• ½ bunch parsley
• 1 garlic clove(s)
• ½ tsp fennel seeds
• 1 tsp salt
• pepper, black
• 4 tbsp extra virgin olive oil, cold squeezed
• 1 jar red wine (Chianti)
• possibly broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Maiale ubriaco. A classic recipe from Tuscany.

Dust 2 pork chops with flour. Finely chop 1 garlic clove, 1/2 bunch of parsley, and 1/2 teaspoon of fennel seeds together, and mix with salt and pepper. Heat 4 tablespoons of oil in a pan and briefly sauté the herb mixture. Brown the pork chops in the herb mixture over medium heat for 2-3 minutes on each side, depending on the thickness of the meat. Then add half of the red wine, loosen the pan juices, and braise for another 2 minutes. Turn the pork chops, add the remaining red wine, and braise for another 2 minutes, depending on the thickness of the meat. The meat should be cooked through on the inside but still juicy. Serve with fried polenta slices or fried potatoes. Broccoli tossed in butter also goes very well. If you want a little more sauce, you can also add 1/2 cup of broth at the end. Note: Macciavelli (1469-1527) already knew this dish, but at that time it was also prepared with finely chopped “cavolo nero” (a type of kale). Translated, “maiale ubriaco” means “drunken pig.”