Fennel Pork Chops Recipe - Allrecipes.com
Fennel Pork Chops Recipe
  • READY IN 35 mins

Fennel Pork Chops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Jan 07, 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!

 
Most Helpful Critical Review
Nov 14, 2003

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.

 
Sep 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.

 
Jan 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.

 
Jul 10, 2005

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.

 
Aug 06, 2004

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!!!

 
Jan 15, 2007

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..)

 
Nov 02, 2006

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!

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 2743 mg
  • 110%

* Percent Daily Values are based on a 2,000 calorie diet.

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