Zesty Smothered, Braised Pork Chops

• 4 thick cut pork loin chops with bone
• 1 (14 ounce) can chicken broth
• 5 tablespoons sour cream
• 2 lemons, juice of
• 2 lemons, zest of
• 4 tablespoons soy sauce
• 1 tablespoon Crystal hot sauce
• 2 tablespoons Dijon mustard
• 4 cloves garlic, thinly sliced
• 1 fennel bulb, sixthed and leafy green part chopped
• 23 cup flour
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil

1. Preheat oven to 375 degrees.
2. Generously salt and pepper the flour in the bottom of a large Ziploc bag, adding chops and shaking about until evenly covered.
3. Heat 1 T butter and 1 T olive oil in a shallow Dutch oven (something just large enough to hold the 4 chops in a single layer) and sear the pork chops until golden brown on one side.
4. Turn and smear the dijon mustard on the top sides of the chops.
5. Add onion, fennel, and garlic and smother with the chicken broth.
6. While bringing up to a simmer, add the soy sauce, lemon juice, hot sauce, and salt and pepper.
7. Remove from heat.
8. Stir in the sour cream until dissolved.
9. Sprinkle the lemon zest on top.
10. Place the lid on the dish and cook in the oven for 1- 1 1/2 hours until pork chops are very tender.
11. check about halfway through cooking time and add more liquid if necessary, stir, and flip pork chops.
12. serve with mashed potatoes or white rice.

pork loin chops, chicken broth, sour cream, lemons, lemons, soy sauce, crystal, mustard, garlic, fennel bulb, flour, salt, butter, olive oil

Taken from www.food.com/recipe/zesty-smothered-braised-pork-chops-99011 (may not work)