Bouchee's Pork Milanese With Pinot Noir Sauce

For Sauce: In a heavy-bottomed saucepan over medium heat, saute the carrots, celery, onion, garlic and fennel in 2 Tbs. of butter for approximately 10 minutes, or until the vegetables are soft and browned.

Add the pinot noir, increase the heat and cook until the wine is reduced by two-thirds, stirring occasionally. Add the beef stock and continue cooking until the mixture is reduced by half. Put through a strainer, stir in the remaining 2 Tbs. of butter and set aside, keeping warm.

For Pork: Mix the breadcrumbs and Parmesan together in a large bowl and set aside.

In a large saute pan, heat the butter and oil until hot. Season the pork chops with salt and pepper, dip in the beaten eggs and coat with the bread crumbs.

Place chops in hot saute pan, two at a time, and cook for approximately 3 minutes on each side until brown and crispy. Serve with the pinot noir sauce.