4 large, thick, lean pork chops or 8 boneless pork cutlets
3 tablespoons Colavita Extra Virgin Olive Oil
Salt to taste (optional)
Freshly ground black pepper, to taste
cup white wine
medium fennel bulb, quartered, and cut into ¼
garlic cloves, minced
fresh ripe plum tomatoes, chopped
tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon
cup chicken stock
In a skillet large enough to hold all the ingredients, heat 2 tablespoons of Colavita Extra Virgin Olive Oil
over moderately high heat. Season the pork chops with salt and pepper, add to the skillet, and brown on both sides. Transfer the pork to a plate; add wine to the skillet and reduce by half, scraping any brown bits from the bottom of the skillet. Transfer the liquid to a small bowl and reserve.
Wash and dry the skillet. Add the remaining tablespoon of Colavita Extra Virgin Olive Oil
to the skillet and sauté the fennel and garlic for 5 minutes. Add tomatoes, tarragon, chicken stock, reserved wine reduction, and salt and pepper to taste. Return the pork chops to the pan, piling the fennel on top; cover and simmer for 40 minutes or until the pork is tender.