February 23, 2005

Pork Chops with Fennel and Red Wine


4 pork chops
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons whole fennel seeds
½ cup flour
1/2 cup red wine (we used cabernet sauvignon)
½ chicken stock
4 cloves garlic, chopped
1 teaspoon salt
1 teaspoon pepper (to taste)


Grind fennel in a mortar and pestle to a fine powder. Rub half of the fennel on pork chop (both sides) along with salt and pepper. On a large plate, sprinkle flour, salt and pepper. Dredge pork chops in mixture. Meanwhile, combine butter and oil in a large pan, cook over medium heat until butter foams. Add garlic, sauté one minute. Brown pork chops on both sides, pour in wine and broth. Cover and cook 10-15 minutes or until tender, flipping half way though, over medium high heat. Uncover and reduce broth and wine, about 5 minutes or until thickened.
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