Drunken Chops

Braciole Ubriache

Pork chops browned without oil, deglaze with Chianti and flavored with garlic and fennel seeds.

4 servings

Easy

Tuscany

EasyTuscany

Drunken chops are a main course A meat with a bold character, suitable for a lunch or dinner where you want to bring a simple yet flavorful dish to the table. The pork, selected in generous portions, acquires a golden surface during the searing process and is accompanied by the aromatic note of garlic and the spicy hint of fennel seeds. Chianti plays a key role: deglazing in skillet, binds the meat juices and creates a dense, intense and fragrant sauce. Cover and cook over low heat It allows the seasoning to concentrate without adding oil, keeping the dish straightforward and flavorful. Drunken braciole are a staple of Tuscan cuisine, as the recipe indicates. The result should be served hot, while the base is still tender and the browning is clearly noticeable on the palate.

Instructions

Voice reading

7 steps · natural Italian voice

Season the chops

Season with salt and pepper the four pork chops on both sides, distributing the seasoning evenly. Leave them ready for cooking, without adding other ingredients: the wine, garlic and fennel seeds will complete the aromatic profile directly in skillet.

Prepare the aromas

Finely chop it clove of garlic and crush the fennel seeds until they reach a coarse, fragrant consistency. Keep both herbs ready next to the skillet, so they can flavor the meat from the beginning of the browning without interrupting the cooking.

Start browning

Heat one skillet and arrange the chops without adding oil, adding the chopped garlic and crushed fennel seeds. Let them brown over high heat on one side: the surface should become golden brown, while the aromas will begin to release their fragrance.

Gild both sides

Turn the chops and finish browning over high heat, keeping the meat in contact with the bottom of the skilletWait for the second side to brown evenly; this concentrates the surface juices and prepares the meat for the wine.

Deglaze with wine

Pour the glass of Chianti wine into the skillet, distributing it around the chops. Let the alcoholic part evaporate briefly: the liquid should boil and the pungent aroma of the wine should fade, while the pan juices It will begin to melt and flavor the meat.

Complete cooking

Cover the skillet And lower the heatContinue cooking until the wine has completely evaporated and the sauce is reduced, fragrant, and not watery; make sure the chops are cooked through before serving.

Serve very hot

Transfer the chops to the plates and distribute the pan juices remained in skilletServe immediately, while the meat is still hot and the aroma of garlic, fennel, and wine is most evident.

Chef's Tips

Brown the chops without oil in a skillet very hot, so that the meat develops a uniform browning before absorbing the wine and the aromas of the fennel.