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!
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 served this delicious dish to. Thanks for a great recipe.
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 chop with the garlic salt - I don't pay any attention to the measurement called for in the recipe. 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.
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.
Good. I would just advise to watch the cooking times. I simmered 10 min per side but my chops came out a little tough . . . as you simmer you need to time it according to your own tastes & thickness of chops.
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.
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 made this recipe with a couple of roasted fennel bulbs, and it is definitely worthy of 5 stars. A splash of cream is also a nice addition to the white wine sauce.
