March Pork Chops

• 48 ounces pork tenderloin lean, "white meat", four 12 ounce loins
• 1/2 teaspoon coriander ground
• 1/2 teaspoon celery seeds ground
• 1/4 cup worcestershire sauce
• 1/2 teaspoon fennel bulb ground
• 1/4 cup soy sauce, tamari
• 5 large garlic cloves diced
• 2 cups mushrooms sliced
• 1 1/2 cups water
• 4 each scallions, spring or green onions coarsely diced
• 1/2 teaspoons black pepper finely ground
• 3 tablespoons chervil dried

1. Place pork chops in baking dish.
2. Put all other ingredients in a bowl and stir thoroughly, then pour over pork chops.
3. Bake at 450 for 30 to 45 minutes, or until chops are beginning to brown.
4. Turn over once during baking process.
5. Excellent served with mashed potatoes that have garlic and chevril stirred into them.
6. The leftover broth makes a wonderful light gravy.
7. CROCKPOT:
8. Mix all ingredients but mushrooms and place in crockpot.
9. Let cook for 4 hours on high.
10. Add mushrooms and let cook 1 additional hour.

pork tenderloin, coriander ground, celery seeds ground, worcestershire sauce, fennel bulb ground, soy sauce, garlic, mushrooms, water, scallions, black pepper, chervil dried

Taken from recipeland.com/recipe/v/march-pork-chops-36663 (may not work)