4 pork chops or thick pork steaks
1 cloves garlic, crushed
Salt & pepper to taste
1 tsp. whole fennel seed
1 tbsp. olive oil
1/2 c. red wine

Rub the chops with garlic, salt and pepper and press fennel seeds into the meat. Push hard on the meat with another plate so the seeds stay in place. Brown on both sides in the oil. Use medium heat and do not over cook.

Add red wine, cover the pan and simmer for a few minutes or until the meat is tender. Serve with Italian green beans and rice.