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Fennel Pork Chops

Fennel Pork Chops


"Delicious pork chops simmered in a fennel seed, garlic and white wine sauce."
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35 m servings 172 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
  2. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle 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 or water to the pan.

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Read all reviews 35
  1. 55 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 have...

Most helpful
Most positive
Least positive

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 had nothing but positive comments from anyone I've serve...

I thought this recipe was good. I used chopped garlic, rather than the dried.

This recipe has become a staple in my household. This is the best and easiest recipe I have found on line to date. I don't know why so many reviewers found this so salty; I just sprinkle each ...

These were GREAT!! I changed the recipe a bit as I was using fresh fennel. I sauteed the chopped fennel & some onion in the pan, then browned the pork chops. Then in addition to the white win...

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...

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. Ext...

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 cho...

We loved this recipe. We substituted a peeled chopped apple and water instead of the white wine.

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