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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan, heat the oil over moderate heat. Season the pork chops with 1/4 teaspoon each salt and pepper. | 2. Put the chops in the pan. Cook, turning once, until browned and done to medium, about 5 minutes per side. Remove and put in a warm place. | 3. If necessary, add oil to the pan to make about 2 tablespoons fat. Add the onion, fennel, and 1/8 teaspoon salt. | 4. Cook, covered, stirring occasionally, until soft, about 10 minutes. | 5. Uncover and add the garlic. Cook, stirring, 1 minute longer. Add the marsala. | 6. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, 1 to 2 minutes. | 7. Stir in the broth, tomato paste, 2 tablespoons of the parsley, 1/2 teaspoon salt, and any accumulated juices from the meat. | 8. Bring to a simmer and cook, covered, until the sauce thickens and the fennel is tender, about 5 minutes. | 9. Add the remaining tablespoon parsley, 1/8 teaspoon pepper, and the pork chops. Cook until just heated through, 2 to 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pork chop	4			3284.0127	664.7858	107.2294	21.4096
salt				-	-	-	-
black pepper			ground	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
fennel bulb	1		cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
marsala	1/2	cup		-	-	-	-
chicken broth	2/3	cup	canned low sodium	52.08	1.26	7.4256	1.7472
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.