4 boneless
center cut pork chops
2 tablespoons
vegetable oil
2 tablespoons
Fennel Seeds*
1 tablespoon
garlic salt
1 teaspoon fresh
ground pepper
2 cups white
wine
In a small bowl, prepare a rub of garlic salt, pepper and
Fennel seeds. Rub over both sides of chops and let stand 10 minutes. Heat the oil in a large skillet over
medium-high heat. Sear the chops on both
sides. Add the wine, cover and simmer
till well done.
Yield: 4 servings.
Harvest and preparation – For seeds, do not cut back or
use the leaves. Allow the plants to
mature fully and form their seeds.
Collect the seed heads when they are turning brown. Place in a paper bag with air holes and hang
in a cool dry place. After the seeds
drop off, spread them out on a tray made of very fine wire mesh until they dry.
Store in an airtight container and use
as needed.
Carolyn Gass Hardimon, M. S.
Home Economist