Preparation

• Position a rack in the center of the oven and heat to 400°F.
• 在一个小煎锅中，烤小茴香种子，用中高温搅拌直至香，约30秒。转移到香料研磨机中并研磨成粉末，然后与1/2茶匙结合。盐和1/2茶匙。胡椒。用香料混合物调味猪排。
• 用中高温加热大煎锅中的油，如有必要，将排骨分批涂上，同时将油从锅上倒在骨头上以bast骨倒入肉，直到两侧都是深金棕色。然后，用一对钳子抬起排骨以整个侧面，总共约4分钟。将排骨转移到盘子上。将朝鲜蓟和土豆加入锅中，偶尔搅拌，直到斑点变成褐色约3分钟。加入大蒜并煮30秒钟。
• Add 1-1/2 cups of the chicken broth to the pan, stirring to scrape up any browned bits. Cook until the potatoes are just tender, 3 to 5 minutes. Nestle the pork chops in the pan, add the thyme, and roast until an instant-read thermometer inserted in the center of a chop reads 135°F, about 6 minutes.
• Leaving the thyme sprigs in the pan, transfer the chops and vegetables to a plate, and tent with foil. Return the skillet to the stovetop over medium heat, and reduce the liquid in the pan until almost completely evaporated, about 2 minutes. Add the vinegar, stirring to scrape up any browned bits from the bottom of the pan, then add the remaining 1 cup broth, and bring to a boil. Remove the thyme springs, then whisk in the butter. Cook to reduce slightly, about 2 minutes, and season to taste with salt and pepper. Return the chops to the pan and spoon some sauce over the tops. Add the vegetables, sprinkle with the chives, and serve.