Baked pork coppa chops with gratinated fennel

Baked pork coppa chops with gratinated fennel

Preparation time:
30 minutes

Cooking time:
25 minutes


  • 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




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.

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.

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.