Costarelle in porchetta con patate e finocchio

Name: Costarelle in porchetta con patate e finocchio (Pork Chops with Potatoes and Fennel)
Yield: Serves 6
Cuisine: Italy
Ingredients: Meat stock or water to cover; Meat stock or water to cover; 2 cups Rich Tomato Sauce, Tomato Sauce, or canned tomato sauce; 2 pounds new potatoes, cut into thick wedges if large or in half if small; Fennel seeds, toasted in a dry pan and ground, or fennel pollen, if needed; Fennel seeds, toasted in a dry pan and ground, or fennel pollen, if needed; 1 pound fennel fronds, coarsely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 bone-in pork chops, each 1 to 1½ inches thick, brined for 2 hours (see note); 6 cloves garlic, chopped; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 2 yellow onions, chopped; 2 cups Rich Tomato Sauce, Tomato Sauce, or canned tomato sauce; 2 cups Rich Tomato Sauce, Tomato Sauce, or canned tomato sauce; 1 cup dry white wine; ¼ cup extra virgin olive oil, or as needed

Pork Chops with Potatoes and Fennel

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

When you see the term in porchetta, you automatically expect the magic trio of fennel, garlic, and rosemary. The last is missing in this recipe from the Agriturismo La Cittidella dei Sibillini in the Marches town of Montemonaco, but the dish is still deliciously fragrant. While the original recipe calls for wild fennel fronds, they may be hard to find. You either will need to buy several fennel bulbs with their fronds intact, or you can ask the produce person at your market to save t

Ingredients

Europe
Italy
Montemonaco
Main course
Gluten-free
Mediterranean

Ingredients

Method