Pork Chops Smothered With Fennel And Garlic

• 2 teaspoons vegetable oil
• 4 center-cut loin pork chops, 1 inch thick
• 4 to 8 cloves garlic, peeled and slivered
• 1 1/4 cups chicken broth
• 23 cup dry white wine
• 2 fennel bulbs, trimmed, quartered, and cut into very thin slices
• 2 teaspoons cornstarch
• Salt, freshly ground pepper

1. Preheat oven to 225 degrees.
2. Heat oil in a large skillet over medium-high heat.
3. Pat chops dry and add to skillet.
4. Cook 5 to 6 minutes on each side or until deep golden brown.
5. Pour off fat.
6. Remove skillet from heat (leave pork chops in skillet) and add garlic.
7. Cook 1 minute in the hot skillet.
8. Return skillet to heat and add 1 cup broth, the wine and fennel, and bring to a boil.
9. Lower heat and simmer covered 5 minutes.
10. Remove chops to a pie plate or other ovenproof dish and cover lightly with foil (set skillet aside).
11. Place chops in the oven and cook 10 to 15 minutes, or until a meat thermometer registers 160 degrees when placed near the bone.
12. Meanwhile, simmer the sauce in the skillet 5 minutes or until reduced slightly.
13. In a small cup or bowl mix remaining 1/4 cup broth (it should be cold or room temperature) with the cornstarch.
14. Add this mixture to the sauce and boil 1 minute, or until lightly thickened.
15. Taste, adding salt and pepper, if desired.
16. Serve chops "smothered" with sauce.

vegetable oil, center, garlic, chicken broth, white wine, fennel bulbs, cornstarch, salt

Taken from cooking.nytimes.com/recipes/3517 (may not work)