准备

• Position a rack in the center of the oven and heat the oven to 450°F.

制作砂砾：

• In a 4-quart saucepan, bring the broth and milk to a boil over medium-high heat. Add the grits in a steady stream, whisking constantly. When they come to a boil, reduce the heat to low and cook, whisking occasionally, until the mixture begins to thicken, about 10 minutes. The grits will not be entirely tender at this point. Whisk in 1/2 cup warm water and continue to cook, whisking occasionally, until big, slow bubbles begin to pop on the surface, about 15 minutes more.
• 加入切达干酪，黄油，帕米亚诺和辣酱。调味料，用大量的盐和胡椒粉调味，并继续煮熟，经常搅拌，直到味道充分混合并且砂粒呈奶油和嫩，再增加5分钟。从火上移开，盖上盖，并在炉子的后部保持温暖。

Roast the pork chops and fennel:

• Season the pork chops on both sides with the ground fennel and a generous amount of salt and pepper, pressing the seasonings into the chops to help them adhere.
• 加热油和2汤匙。中火在12英寸防烤箱中的黄油。加入草药小树枝，然后扔掉脂肪。将排骨放在煎锅中，煮不受干扰，直到底部深金棕色约4分钟。翻转排骨，煮至另一侧是深金棕色，大约4分钟。将排骨转移到切菜板上（它们不会完全煮熟）。
• Melt 2 Tbs. of the butter in the skillet over medium heat. Add the fennel and toss well to coat. Return the chops to the skillet and nestle them and the peaches into the fennel. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a chop reads 145°F, about 6 minutes.
• 用1/2汤匙上班。剩余的黄油，让排骨在盘子上静置至少5分钟。搭配砂砾，茴香，桃子，雨汁和黑胡椒粉。