Herb-Roasted Rack of Pork with Morel Cream Sauce

INGREDIENTS

Bone rack of pork

1/2 tbsp

Fennel seed or 2 tsp. fennel pollen, ground

medium cloves Garlic

1 tbsp

Sage, fresh

1 1/2 tbsp

Thyme, fresh

1 1/2 cups

Lower-salt chicken broth

2 tsp

Cornstarch

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

7/8 cup

Heavy cream

3/4 cup

White wine, dry

1 oz

Dried morels