Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet.
Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.
Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet.
Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil.
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.
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.
Add this to the sauce and boil 1 minute or until lightly thickened.
Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce.
Serves 4. Good served with rice or mashed potatoes.