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Maiale Ubriaco (“Drunken” Pork)

This delightful recipe is easy to follow and perfect for any occasion.

Cook Time
mins
Total Time
30 mins
Course: Main Course

Ingredients

  • 4-6 bone-in pork chops
  • 1-2 garlic cloves finely minced
  • A few sprigs of fresh parsley finely minced
  • A pinch of fennel seeds
  • A glass of red wine
  • salt and pepper

Instructions

    Cup of Yum
  1. Make a trito by finely mincing a garlic clove or two and a handful of parsley. Add it to a skillet large enough to hold all your pork chops in a single layer, together with salt, pepper and a sprinkling of fennel seeds. Sauté over moderate heat until you begin to smell the garlic and fennel.
  2. Add your pork chops (well dried with a paper towel to aid browning) and brown just lightly on each side, for about 3 or 4 minutes per side, taking care to regulate the heat so that the garlic does not burn. Pour over some red wine, just a glassful or so, lower the heat a bit so the wine simmers gently. Continue simmering, turning the chops from time to time to ensure even cooking and coating with the red wine. They should turn a nice burgundy color as they absorb the wine.
  3. When the red wine has almost completely evaporated, transfer the chops to a serving dish. Raise the heat to high and add a bit more red wine to deglaze the pan, reducing the wine to a syrupy consistency. Pour over the pork chops and serve immediately.