Trim 4 pork chops , season with salt and pepper and cook over a high heat in a pan with a little lard until coloured on both sides .
Remove chops from the pan and keep hot in the oven.
Add thin slices of 2 fat garlic cloves and allow them to brown in the remaining fat , then stir in1/2 cup of marsala and 3 tbs of red wine vinegar.
Add 2 tbs of tomato puree and 1 dsp of fennel seeds , cook for a further 6 minutes and then strain over chops .
Serve with a green salad , broken feta and warm sweet potato .
Remove chops from the pan and keep hot in the oven.
Add thin slices of 2 fat garlic cloves and allow them to brown in the remaining fat , then stir in1/2 cup of marsala and 3 tbs of red wine vinegar.
Add 2 tbs of tomato puree and 1 dsp of fennel seeds , cook for a further 6 minutes and then strain over chops .
Serve with a green salad , broken feta and warm sweet potato .
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