Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat 2tbsp oil in a frying pan, add 4 pork chops and cook for 1-2 minutes each side to brown. Transfer to a baking tin and bake in the centre of the oven for 10-15 minutes until cooked through.
Meanwhile, add 25g (1oz) butter to the frying pan and add 175g (6oz) sliced fennel and 125g (4oz) sliced onions and saute for about 5 minutes until beginning to soften.
Stir in 2 crushed garlic cloves and cook for another minutes, then stir in 100ml (3½ floz) wine and 200ml (7floz) stock. Bring to the boil, then reduce the heat and simmer for 5 to 10 minutes.
Stir in 100ml (3½ floz) double cream and return to the boil. Remove from the heat stir in 1 tablespoon chopped dill, taste and season with salt and pepper.
Transfer the pork chops to a warm serving plate and stir any juices into the creamy fennel sauce before spooning the fennel and sauce over the chops.
Serve with vegetables of your choice.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)