Step 1: Choose a saute pan that can contain all the chops without overlapping. Add oil to pan and turn to medium high heat. When the oil is hot turn chops on both sides in flour, shake off excess flour, and slip them into the pan. Cook chops to a rich brown on both sides, 1½ to 2 minutes on each side.

Step 2: Add the garlic to the pan. When garlic turns pale gold add the wind and tomato paste mixture. Sprinkle with salt and pepper and add the fennel seeds. When the wine has simmered for 20 seconds turn the heat down to cook at a slow simmer, and cover the pan with lid slightly ajar.

Step 3: Cook for about an hour, until the meat feels tender when prodded with a fork. Turning the chops from time to time while cooking. When done, add the parsley. Turn several times and remove to a warm serving platter.

Step 4: Tip the pan and spoon off all but a small amount of fat. Add ½ cup of water, turn the heat up high, and while the water boils away, scrape loose cooking residue, using a wooden spoon. When the pan juices become dense, pour them over the chops and serve at once.

Ingredients: