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Pan-roasted pork chops with olives and Sambuca-braised fennel from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • fennel
  • fennel seeds
  • garlic
  • chicken stock
  • pork chops
  • sambuca
  • Spanish onions
  • fennel pollen
  • arbequina olives

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Notes about this recipe

  • Eat Your Books

    Can substitute Ligurian, Taggiasche, or Niçoise olives for arbequina olives.

  • L.Nightshade on June 11, 2016

    Start the chop brine midway through cooking the fennel! The pork chops brine for an hour.The fennel takes over two hours. It's a bit of a process. Whew. But delicious! Kind of a wintery dish, but it was cool and rainy here, so it was just perfect. Full report and photo here: http://www.chowhound.com/post/june-2016-cotm-mozza-secondi-contorti-1036734?commentId=9857141

  • Breadcrumbs on April 03, 2012

    p. 241 Yes this was a little time consuming and yes, certain steps were a bit fussy – like tossing all the veggies together then pulling out the fennel pieces to lay on top but, oh-my-goodness was this worth the effort. This was an outstanding dish! If you're a fan of fennel and/or anise flavour, I'd highly recommend it. The veggies caramelized beautifully and their sweetness was further enhanced by the syrupy sambuca. Instead of pan-roasting the pork, we grilled it and then dusted everything w some fennel pollen. Those vegetables were the stuff dreams are made of in my books!! Photos here: http://chowhound.chow.com/topics/842277#7254988

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