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1
Steps
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2
Combine the Marsala wine and the red wine and dissolve the tomato paste in the mixture.
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3
Choose a saute pan that can later contain all the chops without overlapping. Put in the oil, and turn on the heat to medium. When the oil becomes hot, turn the chops on both sides in the flour, shake off the excess flour and slip them into the pan. Cook the chops to a rich brown on both sides, about 1 1/2 to 2 minutes per side.
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4
Add the chopped garlic, stirring it into the oil at the bottom of the pan. When the garlic becomes colored a pale gold, add the mixture of the two wines and tomato paste. Sprinkle generously with salt and pepper, and add the fennel seeds. When the wine has simmered briskly for about 20 seconds, turn the heat down to cook at a slow simmer, and cover the pan, setting the lid slightly ajar.
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5
Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking. When they are done, add the parsley and turn the chops over 2 or 3 times, then transfer them to a warm serving platter, using a slotted spoon or spatula.
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6
Tip the pan and spoon off all but a small amount of the fat. Add 1/2 cup water, turn the heat up to high, and while the water boils away, scrape loose cooking residues from the bottom and sides of the pan, using a wooden spoon. When the pan juices become dense, pour them over the chops and serve at once.
