Pork Chops Smothered with Fennel and Garlic
2 tsp. vegetable oil
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered,
cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to taste
Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.
Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed near the bone.
Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.
>From Around the Southern Table, by Sarah Belk
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered,
cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to taste
Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.
Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed near the bone.
Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.
>From Around the Southern Table, by Sarah Belk
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