Pork chop with fennel / Younyeong Choi (Kyle)

Ingredients

• Pork chop  800g
• Fennel  500g
• Clove of garlic  10g
• Butter  30g
• Pure olive oil  80ml
• Marsala  120ml
• Red wine  120ml
• Tomato paste  20g
• Brown stock  360ml
• Fennel seed  some
• Salt, Pepper  some

Method of preparation

1. Marinate the pork chop with olive oil and seasoning.
2. Prepare the sauce: Sweat with olive oil the chopped garlic, add the tomato paste and continue cooking, deglaze with Marsala, red wine and reduce half. Add brown stock, fennel seed, reduce half. Check seasoning.
3. Peel and slice on bias the fennel. Cook with butter covered until tender and season.
4. Saute the pork chop with olive oil until done
5. Arrange on warm plate pork chop and fennel, serve with the sauce.