Last Updated on December 20, 2020
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
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.