Breaded Italian Fennel Pork Chops

Last Updated on December 20, 2020

Italian breaded pork chops
For years, I have been making Italian Fennel Porkchops and loved them, but sometimes, they turned out a little tough or dried out despite simmering in broth and red wine. So today, as I was watching America’s Test Kitchen do a recipe for Deviled Porkchops the method they used seemed like it might make mine better. I highly recommend watching the video to see their method.

This method makes a nice, juicy pork chop with a crunchy top. It’s very simple to make.  We had it on top of some buttered spaghetti along with a nice green salad. If you’re tired to dried out, tasteless pork chops, give these a try.

Let’s Make Breaded Italian Fennel Pork Chops

Italian breaded pork chops

Breaded Italian Fennel Pork Chops

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main
Cuisine: Italian
Servings (slide to adjust): 4 servings
Calories: 406kcal


For the Breading

  • ½ cup Panko breadcrumbs
  • 2 tablespoons unsalted butter
  • 1 large garlic clove, minced finely
  • 1 tablespoon fennel seed
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste

For the chops

  • 1 egg, beaten
  • 4 boneless loin pork chops


  • Preheat the oven to 250F/121C.
  • Melt the butter in a saute pan. Add the garlic and fennel seed. Stir constantly until you can just smell the garlic and fennel. Add the breadcrumbs and saute them constantly until they have browned. Do not let them or the garlic burn.
  • Line a baking sheet with foil, then put a rack on the foil. Put the pork chops on the rack.
  • Using a pastry brush, brush the beaten egg on each pork chop. Brush several times so the egg is kind of thick and can act as a glue to hold the breadcrumbs.
  • Put a spoonful of the crunchy topping on each pork chop and continue doing so until you have used all the topping up. Lightly tap on the topping so it goes into the egg.
  • Put the pan in the oven and roast for 40-50 minutes or until the chops reach 140F/60C on an instant-read thermometer. Let them rest for a few minutes and then serve.


If you wanted, you could add some chili flakes for some extra zing.


Nutrition Facts
Breaded Italian Fennel Pork Chops
Amount Per Serving (1 g)
Calories 406 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Cholesterol 155mg52%
Sodium 350mg15%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

One Response to Breaded Italian Fennel Pork Chops

  1. Helen says:

    Wow! I saw this on Pinterest and just had to try this. I loved the flavor and that the pork chops stayed nice and juicy. This is a keeper!