Ingredients

4 pork l oin chops, 2,5 cm thick
50 g butter
1 onion
3 garlic cloves
150 ml white wine
600 g pelati tomatoes
50 g kalamata olives
4 bay l eaves
20 g fresh rosemary
80 g parsley
175 ml veal broth
50 g salt
20 g pepper
20 g f ennel seeds