I gave myself a challenge today. –Go into a food market and spend only 10 minutes shopping instead of four hours examining everything. –Grab the first three items that beg to be taken home…
When I walked into the market I came head-on to a counter full of blackberries, and I grabbed them. I turned right and picked up a fennel bulb, onward I went and turned left toward the meat counter and right in front of me two perfectly plump bone-in pork chops; they were mine.
I won the challenge. I was in the store at 4:12 and I was out by 4: 19. –It was a record.
Okay, so this recipe is pretty easy breezy.
Slice the fennel bulb into thin strips, then sauté them in olive oil, garlic, and fresh sage leaves. Meanwhile, pass about a cup and a half of blackberries through a food processor with a teaspoons of sugar (optional). When the fennel becomes soft add the puree of blackberries and cook them down until it reduces.
Place salted and peppered pork chops in the hot oil and brown the chops on both sides.
When they are almost done (about 150) place the fennel on top and swirl the pan around, then add ½ cup of brandy, be careful of the flame, and swirl the pan again. Spoon the fennel on a plate and put the pork chop on top, garnish with sage leaves, and then devour it.