Recipe: Baked pork coppa chops with gratinated fennel
Baked pork coppa chops with gratinated fennel
Baked pork coppa chops with gratinated fennel
Preparation time: 30 minutes
Cooking time:
25 minutes
Ingredients
Fiorani Pork chops with bone 4
Fennel 3
Extra virgin olive oil 50 g
Butter 30 g
Breadcrumbs 20 g
garlic 1 clove
parsley 1 bunch
Rosemary 2 sprigs
Sage 2-3 leaves
Salt to taste
Preparation
1
Marinating
Add some of the oil to a finely chopped garlic, rosemary needles, sage and parsley. Massage the meat with the marinade and let it rest for 20 minutes.
2
Cut the fennel
Cut the fennel into wedges, blanch them in salted water for 5 minutes and drain. Season with the remaining oil, half a dose of butter in chunks, and place in a pan. Cover with breadcrumbs and bake in a preheated static oven at 180 ° C for 25 minutes.
3
Cook the chops
Heat a plate well, brush the surface with a little marinade of the meat and cook the chops: 3 minutes per side without mashing them, but brushing them with more marinade before turning them over. Salt and serve, together with the fennel.
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