Diner Style Pork Chops and Gravy and A Contest

First the contest, just respond to this post with your all time favorite dish to make for Thanksgiving (post the recipe if you want) and on Friday I'll draw a name to win a package of Ziploc Zip n' Steam bags. There are 7 large bags in the package.

Second the pork chops. I found the recipe in the 30 minute section of December's Cooks Country magazine . I looked at the picture and knew my husband would love the recipe. I was surprised myself when I liked the dish. The kids ate everything put in front of them although I didn't give them gravy. The flavors melded together well and this recipe will be a favorite pork chop recipe of mine. I had never had never used fennel before when cooking gravy so it was a new twist and one that I liked.

8 slices bacon, chopped

4 bone in rib or center cut pork chops about 1 inch thick

salt and pepper

1 onion halved and sliced thin

2 tablespoons all purpose flour

1 1/2 teaspoons ground fennel

1 1/2 teaspoons ground sage

1/2 cup low sodium chicken broth

2 cups whole milk

1. Cook bacon in large nonstick skillet over medium high heat until crisp; about 5 minutes, transfer to paper towel lined plate. Pour off all but 2 tablespoons bacon fat from skillet. Pat chops dry and season with salt and pepper. Cook chops in skillet until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.

2. Add onion to fat in skillet and cook, uncovered, until softened and browned, about 4 minutes. Stir in flour, fennel, sage, and cook until flour is absorbed, about 1 minute. Whisk in broth and milk, then reduce heat to medium and simmer until sauce thickened, about 8 minutes. Stir in reserved bacon and any accumulated pork juices and season with salt and pepper. Pour gravy over chops. Serve.