Pork Chops marinated in pastis, then braised with fennel.
INGREDIENTS:
* 4 3/4-inch pork chops
* 2 fennel bulbs, sliced lengthwise into 1 x 1-1/2" strips
* 4 sprigs of fennel leaves (cut the from the above bulbs)
* 1/4 cup pastis (Pernod or Ricard)
* 2 Tablespoons olive oil
* 1-1/2 cups chicken stock
* salt & freshly ground black pepper
PREPARATION:
1. Marinate the pork chops: In a shallow glass baking dish, large enough to hold the chops in a single layer, place the 4 sprigs of fennel leaves. Place a chop on top of a fennel sprig and sprinkle the pastis over the chops.Cover with plastic wrap and marinate 2-3 hours in the refrigerator, turning them every half hour.
2. Preheat oven to 350°F.
3. In a flameproof casserole, heat the oil over med-high heat. Remove the chops from the marinade, discarding the fennel but reserving the rest of the marinade. Pat the chops gently dry, then sauté in the oil about 8-10 minutes per side. Adjust the heat as necessary, so that the oil does not burn. Transfer the chops to a plate.
4. Pour the marinade into the casserole and increase heat again to med-high. Add the stock and the chops and bring to a boil.
5. Transfer casserole to the oven and braise, uncovered, 20-25 minutes, turning the meat once.
6. Remove the casserole from the oven and remove the chops once more. Add the fennel and stir to coat with the liquid. Place the chops back in the casserole on top of the fennel, pressing down so that they also touch the liquid.
7. Cover the casserole and continue braising another 15 minutes, basting often. The chops and fennel should be tender and the liquid reduced to about 1/2 cup.
To serve:
Transfer the chops to a warmed serving dish and spoon the fennel around them. Pour any pan juices over the fennel and the pork and serve.
