Thursday, May 7, 2009

Pork Chops with Fennel

4 pork chops, each 1" thick
salt & pepper to taste
flour for dredging
1 tbl olive oil
1 tsp fennel seeds, ground
1 cup white wine
3 cloves garlic, minced

Preheat the oven to 300F. Spray a baking dish with cooking spray.

In a large non-stick skillet, heat the oil over high heat, until almost smoking. Add the pork chops and cook 1 min. per side, until evenly browned. Set the skillet aside (you will use it later). Place the chops in the prepared baking dish. Sprinkle 1/2 tsp. fennel, 1/2 the garlic, plus salt and pepper to taste on each side. Pour the wine into the dish. Bake 15 min. or until just cooked through.

Remove the chops to a serving plate and keep warm. Pour the cooking liquid into the skillet and cook over medium heat about 1 min. Pour the sauce over the pork chops and serve.

4 servings

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