Maiale Ubriaco (Cerdo Borracho)

Ingredientes

• 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

Preparación

1. 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. 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. 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.