V2153A%TEMPLEVM@pucc.PRINCETON.EDU (Eleanor Cicinsky) (04/12/91)
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.