Pork Chops smothered with Fennel and Garlic

Description

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

• Serves 4

Ingredients

• 2 tsp vegetable oil
• 4 center-cut loin chops, 1" thick
• 4 – 8 cloves garlic, peeled and slivered
• 1¼ cups chicken broth
• ⅔ cup dry white wine
• 2 fennel bulbs, trimmed, quartered, cut into very thin slices
• 2 tsp cornstarch
• salt and freshly ground black pepper, to taste

Procedures

1. Preheat oven to 400°F.
2. Heat oil in a large skillet over medium-high heat.
3. Pat chops dry and add to skillet.
4. Cook 3 – 6 minutes on each side, or until deep golden-brown.
5. Discard fat.
6. Remove skillet from heat (leave pork chops in skillet) and add garlic, cook 1 minute in the hot skillet.
7. Return skillet to heat and add 1 cup broth, wine and fennel, bring to a boil.
8. Lower heat and simmer, covered, 5 minutes.
9. Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil.
10. Place in the oven and let them continue cooking 10 – 15 minutes or until an instant-read thermometer registers 160°F when placed near the bone.
11. Meanwhile, simmer sauce 5 minutes or until reduced slightly.
12. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch.
13. Add this to the sauce and boil 1 minute or until lightly thickened.
14. Taste, adding salt and pepper as necessary.
15. Serve chops "smothered" with sauce.
16. Good served with rice or mashed potatoes.