Pork Chops with Fennel
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INGREDIENTS Four 3/4-inch thick pork chops 2 fennel bulbs, sliced lengthwise into 1 x 1-1/2-inch strips 4 sprigs fennel leaves, cut these from the above bulbs 1/4 cup *pastis (Pernod or Ricard) 2 tablespoons olive oil 1-1/2 cups chicken stock Salt and freshly ground black pepper 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 to 3 hours in the refrigerator, turning them every 1/2 hour. Preheat oven to 350 degrees. In a flameproof casserole, heat the oil over medium-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 oil about 8 to 10 minutes per side. Adjust the heat as necessary, so that the oil does not burn. Transfer the chops to a plate. Pour the marinade into the casserole and increase heat again to medium-high. Add the stock and the chops and bring to a boil. Transfer casserole to the oven and braise, uncovered, 20 to 25 minutes, turning the meat once. 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. 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 juice over the fennel and the pork and serve. NOTE: *Pastis is a licorice-flavored liqueur that the French like to serve with water. It's higher in alcohol than anis or anisette. Popular brands include Pernod and Ricard. You can substitute Ouzo or another anise-flavored liqueur.