Cover 1 boneless butterfly pork chop with:
About 1 tablespoon of olive oil
A couple of cloves worth of minced garlic
About half a teaspoon of fennel seeds
A roma tomato, cut into chunks
About half a teaspoon of dried basil
Salt and black pepper, to taste
About a teaspoon of marsala wine. Dry sherry will also do.
Mix everything up in a microwave-safe, shallow bowl and let it marinade in the refrigerator for an hour or more. Then microwave until the pork chop is fairly well-done.
I recommend a caesar salad and some style of potato as sides. If serving two, double the recipe amounts, etc.
Tuesday, June 14, 2011
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