This was fantastic, though I wish I would've brined the pork 30 minutes before cooking. I tossed some frozen roasted potatoes right in the pan and had an easy vesuvio in minutes!

As a newlywed, I'm still trying to find quick, easy recipes that still impress my husband. This did just that! Plus, I got to open the fennel container from the spice rack we got as a wedding present!

By rights I probably shouldn't rate this recipe because I adjusted it to what I had on hand, etc. I sprayed olive oil in the skillet and sprinkled both sides of the chops with salt and garlic powder, put the fennel on one side like instructed. Then I used 1 cup of chicken broth instead of the wine, covered for maybe 5-10 minutes and then added a corn starch/water mixture to thicken the sauce into a gravy. It was really good.

Very good and easy to make. My husband, son and I rated this a solid 4 stars, but my daughter thought it should really be 4 1/2. I would make this again.

I couldn't find fennel in my market either, and I used garlic powder instead of garlic salt but it still came out good. I would just advise to watch the cooking times. I simmered 10 min per side but my chops came out a little tough . . . as you simmer you need to time it according to your own tastes & thickness of chops.

Fennel is used in making Italian sausage, so, of course, it goes well with pork chops. I don't use that much salt in this recipe. A better idea is to cut to less than a teaspoon of sea salt or table salt, and add garlic powder. For my family,I use sea salt, just a sprinkle, and omit the garlic. I use fresh onions and saute those. Delicious when the salt is cut by quite a bit.

SO simple and quick and easy! I loved the flavor, but my chops were pretty dry. My pork chops are always dry, though, so I'm guessing it's me. I used vegetable broth instead of wine and about triple the fennel, and followed the timing exactly. I'll make it again but shorten the time. (Maybe "browning" does not mean what I take it to mean..)

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!

I found this recipe 2 hours before my dinner guest was to arrive and ran out to get what I needed. Because I was rushing to shop, I decided to leave out the fennel because I couldn't find it easily in the store (when I have more time I'll look harder). I used a dry white drinking wine as opposed to a cooking wine. I'm glad I did because the garlic salt made it very salty and I think the cooking wine would have made it too salty. It was very easy to make and took very little time to prepare. I made couscous as a side dish which paired nicely and cut some of the saltiness. I also really like the fact that it was a low calorie, high protein meal and very flavorful. This is by far one of my favorite recipes!

I thought this was really good. I am not a big pork eater.. that is whay it is a four star instead of five. We all agreed it was a solid four. Fennel is a little sweat. Thanks for the recipe!

This was really wonderful. I did not have fresh fennel; used dried. And I added fresh sage. The simplest recipes are always the best. Thank you for sharing this!

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.

I've only just recently 'discovered' fennel, and because I love it so much fresh, I didn't object to shelling out for an expensive bottle of fennel seeds to make this (and other) recipes. I wish I had known just how much the flavors differ - I thought the seeds had a really harsh, almost detergent-y taste. I have made this recipe with a couple of roasted fennel bulbs, and it is definitely worthy of 5 stars. A splash of cream is also a nice addition to the white wine sauce.

ooh! unless you like black licorice taste, do not try this one- good idea, bad taste:(

I was a little nervous making it because fennel and pork really dont belong together. The meat had no flavor other than the fennel, and the sauce was so sour it was not edible.

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.