Baked Pork Chops with Fennel and Leeks

I did a quiz today on British food thinking that I know at least something about this, more than your average surely, which is of course a build up for a fall. 7 questions and a pricking of the food knowledge ego later, I stare back at my final score of 3 out of 7. Utterly shambolic.
Anyway, today for dinner I have Baked Pork Chops with Fennel and Leeks. I soften thick slices of the vegetables in a frying pan before removing, turning up the heat and sealing the seasoned chops. On the way to the oven I add lemon juice, white wine and the veg to the frying pan and bake the lot for 15 minutes. The tastes here are quite soothing rather than searing, even though the lemon brings an acidity to the plentiful juice to be mopped up with a roll. The fennel brings mild anise, the leek mild onion, both pleasant and slightly unusual tastes to pair with pork.

Pork chops with fennel and leek