Recipe by KITTYGUTZ
"Delicious pork chops simmered in a fennel, garlic and white wine sauce."
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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 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!
This dish was very simple to make but WAY too salty! (my only reason for the 3 star rating) I only used a total of 2 tsps. (which I still felt would be too much!) and the salt was overpowering. Getting past the saltiness of my initial trial, the pork was tender and had a very yummy flavor reminiscent of Italian sausage with every bite of pork/fennel seed. There was a lot of liquid when the pork was done, so I removed the pork to a plate, reduced the liquid over high heat and returned the pork to the pan to heat it up. I will definitely be making this again, but will adjust the salt accordingly.
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 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.
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 chop with the garlic salt - I don't pay any attention to the measurement called for in the recipe.
Also I do not use cooking wine which does contain salt. The little bit of liquid left after cooking is perfect for spooning over the pork chops just before saving. Thanks for this wonderful recipe Jessie. I have probably been making this twice a month for 2 years now.
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 wine, I added a can of cream of mushroom soup. The resolved the liquid issue and created a nice sauce to serve over rice. Great recipe!! Thanks!!!
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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