Fennel Pork Chops

Ingredients

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  4 chop, excluding refuse (yield from 1 raw or 416g

• Garlic powder

  Spices

  2 tbsp or 19g

• Fennel seed

  Spices

  1 tbsp, whole or 6g

• White wine

  Alcoholic beverage, table, riesling

  8 fl oz or 237g

Directions

1. Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
2. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
3. Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.

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