This dish is from the Campania region of Italy where wild fennel is plentiful. Campania is the home of the city of Naples, the San Marzano tomato and the city of Benevento for which this dish is named. All you need is fennel seeds to make this dish but you can garnish it with fennel fronds.

This recipe is for 4 people.

Ingredients and Directions:

• 4 1-inch-thick pork chops (preferably with bone-in)
• Salt and fresh ground pepper
• Flour
• 2 tablespoons extra virgin olive oil
• 2 teaspoons of fennel seeds
• 3 garlic cloves, peeled and smashed
• 1 cup dry white wine
• 4 fennel fronds, for garnish (optional)

Note: You will need a heavy bottom skillet or french oven for this dish.

Continue reading Pork Chops with Fennel, Beneventana Style: Costole di Maiale Beneventana at Our Italian Table.