Baked pork coppa chops with gratinated fennel

Baked pork coppa chops with gratinated fennel

Preparation time:
30 minutes

Cooking time:
25 minutes

Ingredients

  • Fiorani Pork chops with bone 4
  • Fennel 3
  • Extra virgin olive oil 50 g
  • Butter 30 g
  • Breadcrumbs 20 g
  • garlic 1 clove
  • parsley 1 bunch
  • Rosemary 2 sprigs
  • Sage 2-3 leaves
  • Salt to taste

Preparation

1

Marinating

Add some of the oil to a finely chopped garlic, rosemary needles, sage and parsley. Massage the meat with the marinade and let it rest for 20 minutes.
2

Cut the fennel

Cut the fennel into wedges, blanch them in salted water for 5 minutes and drain. Season with the remaining oil, half a dose of butter in chunks, and place in a pan. Cover with breadcrumbs and bake in a preheated static oven at 180 ° C for 25 minutes.
3

Cook the chops

Heat a plate well, brush the surface with a little marinade of the meat and cook the chops: 3 minutes per side without mashing them, but brushing them with more marinade before turning them over. Salt and serve, together with the fennel.

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