x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.