Crispy Pan Fried Pork Chop w/ Roasted Fennel and Blueberry-Sage Sauce

4                Bone in Pork Chops

1 1/2          Cups Panko Bread Crumbs

                  Pint Blueberries 

2                Tbsps fresh Sage

1                Cup Milk

1                Egg

1                Cup AP Flour

4                Bulbs Fennel

4                Tbsps fresh minced Garlic

1/2            Cup Olive Oil

1                Tbsp Brown Sugar

2                Tbsps butter

2                Tbsps Balsamic Vinegar

2                Tbsps Water

                  Salt

                  Pepper

Preheat oven to 400 degrees.  Trim stalks from fennel then use a potato peeler to peel the outside of the bulb.  Cut the bulbs lengthwise into wedges, making sure to pare the core out of the bottom of the bulb.  Place fennel into a large mixing bowl.  Add the garlic, olive oil, tsp salt and tsp pepper and toss to coat.  Place fennel on a cookie sheet and roast for 30-45 minutes or until golden brown.  Place bread crumbs in a shallow dish. Place flour into a shallow dish and season with salt and pepper.  In a shallow dish, mix egg and milk thoroughly.  Preheat a large, heavy skillet over med heat and melt the butter and a tbsp. of olive oil.  Season chops with salt and pepper.  Coat chops in flour, then dip into egg wash and then into bread crumbs to coat evenly and thoroughly.  Pan fry chops until gold brown on both sides, then place in the oven to finish to an internal temp of 145.  While the chips are cooking, place the blueberries, water, brown sugar and vinegar into a small saucepan and bring to a simmer.  Mash blueberries until they give off their juice.  Reduce for 10 minutes then add the sage and adjust flavor with salt.

Serve chop on a bed of fennel and top with blueberry sauce.

Enjoy!!!