Prep 10 mins
Cook 25 mins
- 2 teaspoons vegetable oil
- 4 pork loin chops, 1 " thick (center-cut preferred)
- 1 tablespoon butter
- 8 cloves garlic, peeled and slivered
- 1 green onion, chopped
- 1 1⁄4 cups chicken broth
- 2⁄3 cup dry white wine
- 2 fennel bulbs, trimmed,quartered,cut into thin slices
- 2 teaspoons cornstarch
- black pepper, to taste
- Preheat oven to 400 degrees F.
- In a large skillet, heat oil over medium-high heat.
- Pat chops dry with a paper towel and add to the skillet.
- Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
- Remove the fat from the skillet.
- Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
- Saute for 1 minute in the hot skillet.
- Return the skillet to heat and add the chicken broth, wine, and fennel.
- Bring to a boil.
- Lower heat, cover, and simmer for 5 minutes.
- Remove the chops to an ovenproof casserole dish and cover foil lid.
- Place in the oven and let the chops continue cooking for 20 minutes.
- While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
- In a small bowl, mix the remaining room-temperature broth with the cornstarch.
- Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
- Season with salt and pepper, to taste.
- Serve chops with sauce spooned over each portion.
- Good served with rice pilaf!
- I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.
Oh my this was delicious, and the aroma in the kitchen was marvelous. The chops turned out golden, carmelized and very tender and the sauce complimented them very well. Thanks for an excellent pork chop recipe.
Oh wow, oh wow, oh wow. Braised pork and fennel is just so amazing. I had to use no wine and extra chicken stock as wine gives me indigestion, but it worked out beautifully nevertheless.
Simple to make, semi-fast, and tasty