Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!wuarchive!rex!uflorida!mthvax!recipes
From: V2153A%TEMPLEVM@pucc.PRINCETON.EDU (Eleanor Cicinsky)
Newsgroups: rec.food.recipes
Subject: PORK: Pork Chops with Fennel and Garlic
Summary: orig. subject:
Keywords: recipe PORK
Message-ID: <1991Apr14.195152.28837@mthvax.cs.miami.edu>
Date: 11 Apr 91 19:12:20 GMT
Followup-To: rec.food.cooking
Organization: n/a
Lines: 30
Approved: aem@mthvax.cs.miami.edu


This was made a part of last year's Easter Dinner and I'd like to share
it with others.

     2 teaspoons vegetable oil
     4 center cut loin pork chops - inch thick
     4-8 cloves of garlic, peeled and slivered
     l-l/4 cups chicken broth
     2/3 cup of dry white wine
     2 fennel bulbs, trimmed, quartered, sliced very thinly
     2 teaspoons cornstarch
               salt and pepper to taste

Preheat oven to 225 degrees.  Heat oil in large skillet over medium
heat. Pat chops dry and add to skillet.  Cook 5-6 minutes on each side
or until deep golden brown.  Pour off fat.  Remove skillet from heat
but leave chops in skillet and add garlic.  Cook a minute in the hot
skillet.  Return skillet to heat and add 1 cup broth, wine and fennel
and bring to boil.  Lower heat and simmer covered 5 minutes.  Remove
chops to a pie plate or ovenproof dish and cover lightly with foil.
Place chops in oven and cook 10-15 minutes or until a meat thermometer
registers 160 degrees near the bone.  Meanwhile, simmer sauce in
skillet 5 minutes or until reduced slightly.  In a small cup or bowl,
mix remaining 1/4 cup broth (it should be cold or room temperature with
cornstarch.  Add mixture to sauce and boil 1 minute or until
thickened.  Add salt, pepper.

Serve chops with sauce.

Yield:  4 servings.