Pork Chops smothered with Fennel and Garlic

Description
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

Ingredients

 * 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

Directions

 * 1) Preheat oven to 400°F.
 * 2) Heat oil in a large skillet over medium-high heat.
 * 3) Pat chops dry and add to skillet.
 * 4) Cook 3 – 6 minutes on each side, or until deep golden-brown.
 * 5) Discard fat.
 * 6) Remove skillet from heat (leave pork chops in skillet) and add garlic, cook 1 minute in the hot skillet.
 * 7) Return skillet to heat and add 1 cup broth, wine and fennel, bring to a boil.
 * 8) Lower heat and simmer, covered, 5 minutes.
 * 9) Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil.
 * 10) 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.
 * 11) Meanwhile, simmer sauce 5 minutes or until reduced slightly.
 * 12) In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch.
 * 13) Add this to the sauce and boil 1 minute or until lightly thickened.
 * 14) Taste, adding salt and pepper as necessary.
 * 15) Serve chops "smothered" with sauce.
 * 16) Good served with rice or mashed potatoes.