Heat the olive oil in a skillet with a lid. Dry the chops well and salt and pepper them generously. Brown the first side and turn over. Add the garlic, and sprinkle the chops with the fennel seed.
When both sides are brown, add the wine, cover and simmer over low heat for 20 minutes, turning them once.
Reduce the liquid and add the butter to make a pan sauce.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 43.5mg||2 %|
|Potassium 95mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.7g|
|Protein 0.5g||1 %|
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Calories per serving: 66
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