Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 30 Minutes

Ready In: 30 Minutes


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


  1. Make a trito by finely mincing a garlic clove or two and a handful of parsley
  2. 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
  3. Sauté over moderate heat until you begin to smell the garlic and fennel.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
  4. Pour over some red wine, just a glassful or so, lower the heat a bit so the wine simmers gently
  5. Continue simmering, turning the chops from time to time to ensure even cooking and coating with the red wine
  6. They should turn a nice burgundy color as they absorb the wine.When the red wine has almost completely evaporated, transfer the chops to a serving dish
  7. Raise the heat to high and add a bit more red wine to deglaze the pan, reducing the wine to a syrupy consistency
  8. Pour over the pork chops and serve immediately.

Leave a Comment