Fennel Pork Chops

Fennel Pork Chops

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"Delicious pork chops simmered in a fennel seed, garlic and white wine sauce."

Ingredients

35 m {{adjustedServings}} servings 175 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 2743 mg
  • 110%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
  2. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
  3. Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.
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Reviews

40
  1. 59 Ratings

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I made this by sauteing thin onion slices & 1 can on mushrooms in the pan before browning the chops. I also used garlic powder instead of garlic salt to cut down on the sodium. After cooking, I ...

I've made this recipe as is, and have also used it adding fresh fennel and using left over roast pork in place of the pork chops. I have to disagree with the person that said fennel and pork don...

I thought this recipe was good. I used a good cut of pork with some fat and the amount of salt called for in the recipe. I also used chopped garlic, rather than the dried. I have been thinking o...