Reviewed: Jan. 24, 2012

A hit with my family. A while after dinner, my husband looked up and reiterated, "I really liked that. I'd like to have that again." Wow! My son said, "Is there any more?" Of course, he's 18 and is always hungry! lol Took the lid off at the end and let the wine boil almost all the way so I had a thicker sauce to put on the pork.

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Reviewer:

Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

Reviewed: Jan. 6, 2012

I took the other reviewers' advice and added onions and mushrooms, however, I was making 7 chops and didn't have enough white wine. So, I made a separate pan with Sherry wine, and it turned out FANTASTIC, much better than the white wine ones. My husband and I LOVED the sherry ones, and thought the white wine ones were just OK. The fennel flavor really stands out with it too.

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Reviewer:

cartoncm

Cooking Level: Intermediate

Reviewed: Jul. 23, 2011

Cut WAY back on the garlic salt, as 2743 mg of sodium is more than we can handle. The fennel seeds fall off once you flip the chops, but they do a great job of flavoring the wine sauce. I mixed up a cornstarch slurry to thicken the sauce a little bit which was delicious. Extremely easy recipe which will give you great results.

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Reviewer:

lutzflcat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Feb. 18, 2011

Very simple recipe. It was a good excuse to use some wine that I had left over from another recipe. I must say that fennel seed has become my new favorite herb! I ran out of garlic salt but the meat still had plenty of flavor. When I boxed the leftovers, I put a few more fresh fennel seeds and some of the remaining sauce over the meat. So, we will see how it tastes tomorrow. Simple, quick, doesn't require many ingredients, gives the meat a nice flavor.

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Reviewer:

RatherGeeky

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Jan. 22, 2011

Awesome, simple and moist. The fennel gives the pork a great taste.

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Reviewer:

RockyTrax

Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: May 5, 2010

Yumm!! I did what a previous poster did and added cream of mushroom soup to thicken the sauce and add to it. I also used fresh fennel because I don't keep fennel seeds in the house, but I usually keep fresh fennel. I also didn't have garlic salt, so I used Kosher salt and garlic powder. It was great. The sauce was delicious served over rice. Will definitely make again.

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Reviewer:

Boysmom

Cooking Level: Intermediate

Living In: Franklin Square, New York, USA

Reviewed: Feb. 10, 2010

I love the taste of fennel and pork together and never would have thought of this...It is wonderful. I used garlic and onion powder. To cut down on the fat I used cooking spray to brown the chops used a little extra wine and an envelope of onion soup mix with some added water...I did not find it salty at all it was delicious..

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