Marinated Pork Chops with Fennel Tomato Sauce Paired with Peroni Beer Recipe Video
Ingredients
| For the pork and marinade: | ||
| Pork chops | 2 Medium (6 ounces each) | |
| Basil leaves | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Garlic | 2 Tablespoon, roast | |
| Red wine vinegar | 4 Ounce | |
| Salt | 1 Pinch | |
| Pepper | 1 Pinch | |
| For the fennel tomato sauce: | ||
| Fennel bulb | 2 Medium, slice | |
| Tomatoes | 4 Medium, dice | |
| Garlic | 1 Tablespoon, chop | |
| Kalamata olives | 4 Ounce, slice | |
| Basil | 1 Ounce, julienned | |
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | 1 Dash | |
| Pepper | 1 Dash | |
| For the garnish: | ||
| Feta | 4 Ounce, crumbled | |
| Fennel stalks | 2 Ounce | |
Nutrition Facts
Serving size: Complete recipe
Calories 1803 Calories from Fat 1074
% Daily Value*
Total Fat 121 g185.9%
Saturated Fat 41.4 g207.2%
Trans Fat 0.2 g
Cholesterol 321.8 mg107.3%
Sodium 3071.7 mg128%
Total Carbohydrates 114 g37.9%
Dietary Fiber 23.2 g92.9%
Sugars 49.3 g
Protein 79 g157.2%
Vitamin A 186.1% Vitamin C 242.5%
Calcium 110.3% Iron 56.9%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, whisk together basil, sugar, garlic and red wine vinegar.
2. Pour the mix into ziplock bag, add the pork chops and place in the refrigerator for 2-4 hours.
MAKING
3. For the pork chops: Remove the marinated pork from the refrigeratoe and season with salt and pepper.
4. Grill the pork chops on a grill of temperatur 450-500 degrees fahrenheit for 3-4 minutes on each side.
5. Set aside and let the pork chops sit.
6. For the Fennel Tomato Sauce: Heat a pan and add the olive oil, garlic and sugar to caramalize.
7. Once the garlic is browned, add the fennel and tomatoes and saute for 3-4 minutes.
8. Add the basil, kalamata olives, butter, salt and pepper and mix well.
FINALIZING
9. Plate the pork chops.
10. Add the tomato fennel sauce over the chops.
11. Garnish with feta cheese and fennels fronds.
SERVING
12. Serve while still warm.
Chef
