Total Calories: 91
1 In a large skillet, heat the oil over medium-high heat. Pat the pork chops dry. Add the pork chops and garlic to the pan. Cook until the chops are browned, about 2 minutes. Sprinkle with the fennel seeds and the salt and pepper. Turn the chops over with tongs and brown on the second side, about 1 to 2 minutes more.
2 Add the wine and bring to a simmer. Cover and cook 3 to 5 minutes or until the chops are cooked through and just pink when cut near the bone.
3 Transfer the chops to a plate and discard the garlic. Cook the pan juices until reduced and syrupy. Pour the juices over the chops and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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