Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Monday, April 17, 2017

Toasted Fennel Seed Chops with Sauvignon Blanc Leek Cream Sauce


















1 The Spirit of the Lord GOD is upon me, because the LORD has anointed me to bring good news to the poor; he has sent me to bind up the brokenhearted, to proclaim liberty to the captives, and the opening of the prison to those who are bound; 
2 to proclaim the year of the LORD's favor, and the day of vengeance of our God; to comfort all who mourn;  - Isaiah 61:1-2





Pork Chops, pounded
Seasoning for each chop-1/4 t toasted fennel seeds-pinch of Garlic granules-salt-pepper

Flour for dredging
Olive oil for sautéing 

1/4 c Sauvignon Blanc  
1/4 cream 
1 chopped leek
1/4 c water
A few turns black pepper
1/4 t Garlic granules 
1/2 t chicken base seasoning


Pound chops, season and set aside.
Dredge in flour.
Heat oil in large skillet.
Sear chops on both sides.
Remove chops.
Wipe out skillet, add a tablespoon of oil.
Heat and add leeks and seasonings. 
Add wine, reduce a little then add water, reduce a little and add cream.
Thicken with a water-cornstarch slurry made mixing 1/4 c water and a teaspoon of cornstarch.
Place chops in a pan and spoon sauce on top of each bake for 20 minutes or until internal temp reaches 145 degrees.

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