Pork Chops Smothered With Fennel And Garlic
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons vegetable oil
- 4center-cut loin pork chops, 1 inch thick
- 4 to 8cloves garlic, peeled and slivered
- 1¼cups chicken broth
- ⅔cup dry white wine
- 2fennel bulbs, trimmed, quartered, and cut into very thin slices
- 2teaspoons cornstarch
- Salt, freshly ground pepper
Nutritional analysis per serving (4 servings)
466 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 45 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 225 degrees.
- Step 2
Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 5 to 6 minutes on each side or until deep golden brown. Pour off fat.
- Step 3
Remove skillet from heat (leave pork chops in skillet) and add garlic. Cook 1 minute in the hot skillet.
- Step 4
Return skillet to heat and add 1 cup broth, the wine and fennel, and bring to a boil. Lower heat and simmer covered 5 minutes.
- Step 5
Remove chops to a pie plate or other ovenproof dish and cover lightly with foil (set skillet aside). Place chops in the oven and cook 10 to 15 minutes, or until a meat thermometer registers 160 degrees when placed near the bone.
- Step 6
Meanwhile, simmer the sauce in the skillet 5 minutes or until reduced slightly.
- Step 7
In a small cup or bowl mix remaining ¼ cup broth (it should be cold or room temperature) with the cornstarch. Add this mixture to the sauce and boil 1 minute, or until lightly thickened. Taste, adding salt and pepper, if desired. Serve chops "smothered" with sauce.
Private Notes
Comments
As another commenter suggested, I used my crockpot. Browned the chops, put them in the crockpot, made fennel broth and then poured over chops, three hours in crockpot. Thickened as directed. Really delicious with mashed potatoes and squash.
I had a small pork loin and a big bulb of fennel when I came across this recipe. I followed the prep steps, then dumped everything into a slow cooker for about six hours on low. I made the sauce, mashed potatoes with a small turnip and served the meal with the sauce on the side. It was fabulous! I’ll make it again.
I had a small pork loin and a big bulb of fennel when I came across this recipe. I followed the prep steps, then dumped everything into a slow cooker for about six hours on low. I made the sauce, mashed potatoes with a small turnip and served the meal with the sauce on the side. It was fabulous! I’ll make it again.