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
- 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
- Preheat oven to 400°F.
- 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 cup 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 160°F 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.
- Good served with rice or mashed potatoes.