Italian Pork Chops with Fennel

If you love Italian sausage, this pork chop recipe is for you! It’s packed with the flavor of sweet Italian sausage without all the fat. This recipe is inspired by a Frugal Gourmet recipe; I used to watch his PBS show when my older kids were toddlers.

Fennel pork chops (5)c title

Italian Pork Chops

Makes 4 servings

4 boneless pork chops (about 1 pound total)
1 TBL fennel seed
1/2 TBL dried oregano
1/2 tsp dried basil
2 TBL olive oil
1/2 cup red wine

Dry pork chops with paper towel and place on a sheet of waxed paper. Sprinkle half the spices over pork chops. Cover with a second sheet of waxed paper, flip, and season the other side. Use a heavy-bottomed glass to press the spices into the pork chops.

Heat olive oil in a heavy skillet. Add pork chops to hot oil and brown on medium heat, 3 minutes per side. Do not overcook!

Pour wine over the top of the chops, cover the skillet, and simmer 5 minutes more.

Fennel Pork Chop Collage

LABEL Italian pork chops


    • I don’t even know where that original recipe is, so I can’t check it. I had a recipe card I’d scribbled on while watching the show, and I adjusted for quantity and seasonings over the years.


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