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Fennel Pork Chops

Fennel Pork Chops

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
KITTYGUTZ

KITTYGUTZ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

V's Kitchen
46

V's Kitchen

1/7/2007

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 thickened up the sauce with about 2 tbsp of flour then spooned the sauce with onion & mushroom over some rice. The rice & sauce was "melt-in-your-mouth" and the chops were incredibly tender. I will definately make this again. My husband and I loved it!

Bea Gassman
25

Bea Gassman

9/15/2006

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't go together.I have had nothing but positive comments from anyone I've served this delicious dish to. Thanks for a great recipe.

Nancy Liedel
19

Nancy Liedel

1/27/2006

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 of the complaints that say it is salty and wonder if the cooks are using cooking wine instead of a wine you would drink? Cooking wine has salt added to it to render it unxrinkable so it can be sold to people who are too young to drink. When you cook with wine you should use a good quality drinking wine. Nothing too pricey. I use a $9.00 bottle of both a white and red that I will drink.

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