A delightful pork chop recipe enhanced with the flavors of garlic and fennel, perfect for a cozy dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right temperature for baking.
Heat a skillet over medium-high heat and sear the pork chops until golden brown on both sides.
Searing locks in the juices and adds a flavorful crust to the chops.
Remove the pork chops and set them aside. In the same skillet, melt butter and sauté garlic and green onions until fragrant.
Using the same skillet retains the flavors from the pork chops.
Add chicken broth, white wine, and fennel to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Transfer the pork chops to an ovenproof dish, pour the sauce over them, cover with foil, and bake for 20 minutes.
Covering with foil prevents the chops from drying out.
Mix cornstarch with a small amount of water and stir it into the sauce. Simmer until thickened.
Cornstarch slurry ensures a smooth and glossy sauce.
Serve the pork chops with the sauce spooned over them. Enjoy with your favorite side dish.
Garnish with fresh fennel fronds or parsley for a touch of color.
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