Pork Chops smothered with Fennel and Garlic

Ingredients

 * 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

Directions

 * 1) Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet.
 * 2) Cook 3–6 minutes on each side, or until deep golden-brown. Discard fat.
 * 3) Remove skillet from heat (leave Pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet.
 * 4) Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
 * 5) Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil.
 * 6) 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.
 * 7) 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.
 * 8) Add this to the sauce and boil 1 minute or until lightly thickened.
 * 9) Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce.
 * 10) Serves 4. Good served with rice or mashed potatoes.

Contributed by:
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