Braised Pork Chops

A combination of Marsala and red wine forms the sauce for these chops, which are delicious served with oven-roasted potatoes.

Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 31/2 hours in a medium slow cooker

4 to 6 (6-ounce) boneless pork loin chops

2 tablespoons olive oil

2 shallots, minced

2 garlic cloves, minced

1 tablespoon tomato paste

1/2 cup dry Marsala

1/2 cup dry red wine

2 tablespoons chopped fresh parsley

1 bay leaf

1/2 teaspoon fennel seeds, crushed

2 teaspoons cornstarch

Salt and freshly ground black pepper to taste

1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil pork for 3 minutes per side, or until browned. Transfer pork to the slow cooker, and pour in any juices that have collected in the pan.

2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. Scrape mixture into the slow cooker. Add tomato paste, Marsala, wine, parsley, bay leaf, and fennel seeds to the slow cooker, and stir well.

3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until pork is tender. Remove and discard bay leaf. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold water in a small cup. Add cornstarch mixture to the slow cooker, cover, and cook for an additional 10 to 15 minutes, or until the juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.

Variation:

images Substitute 1 (3- to 31/2-pound) chicken, cut into serving pieces with the breast halves cut into 2 pieces, for the pork. Cook chicken on Low for 6 to 8 hours or on High for 3 to 4 hours or until chicken is cooked through, tender, and no longer pink.