Fragrant with savory spices, these pork chops are a jot to make and a joy to eat.
2 pork chops, not too lean
3 tbs. all-purpose flour
2 tsp. fennel seeds
1/2 tsp. ground allspice
1/2 tsp. celery salt
punch ground cloves
freshly ground pepper
2 tbs. garlic-infused olive oil
5 tbs. Marsala
Cut the rind and most of the fat off the pork chops. Mix the flour, fennel seeds, allspice, celery salt, cloves and a good grinding of pepper on a dinner plate. Dredge the pork chops in the mixture.
Heat the olive oil in a skillet that the chops will fit snugly in and cook the pork chops for 5 minutes on each side. Tip in the Marsala and cook the pork chops for 5 more minutes. Remove to heated plates and bubble the sauce until thickened. Pour it over the chops and serve.
Serves 2
Cooking with Nigella 