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.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Tuesday, June 14, 2011
Subscribe to:
Posts (Atom)