Delicious pork chops cooked in a white wine, fennel seed, and garlic sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 pork chops
- 1 ½ teaspoons garlic salt, or to taste
- 1 tablespoon fennel seed
- 1 cup white wine
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 705 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Ground fennel lightly
FANTASTIC RECIPE. LOVE❤ NO LEFT OVERS. THANK YOU FOR A GREAT DINNER.
I used twice the amount of fennel was fantastic
Sautéed onions in skillet first then browned chips on top of onions… added fresh fennel “ferns” as garnish and served with fresh sweet potatoes
WOW! This is a keeper! The only change I made was cutting it down to a single serving. Love the way the wine made a caramelized glacé. Makes a great single serving.
I didn’t find there was much flavor with this recipe. Will not make again.
Love this recipe! I toast the fennel seed in a dry skillet, then add some olive oil the pork chops. This was also good with some chopped fresh rosemary.
OMG! So easy and SO yummy! THANK YOU! (from a non-cooker stand point!)
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.
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.
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.
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. Simple, quick, doesn’t require many ingredients, gives the meat a nice flavor.
Awesome, simple and moist. The fennel gives the pork a great taste.
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.
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.
Pretty good. Fennel is overpowering. Next time I will cut back on fennel, but not too bad.
We loved this recipe. We substituted a peeled chopped apple and water instead of the white wine.
Quick, easy and had every thing on hand! Next time I may try to crock it with a tenderlion instead.
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.