Italian Fennel Pork Chops

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These pork chops will remind you of good Italian sausage. Risotto, green beans, and a nice white wine are a good accompaniment.
Italian Pork Chops

Italian Fennel Pork Chops
These Fennel Pork Chops will remind you of Italian sausage. They have a lovely wine sauce and go beautifully with risotto. Enjoy them with a nice glass of Shiraz and an antipasto salad to start.

When you make these Italian fennel pork chops, try to get thicker bone-in pork chops.  The bone-in chops seem to have more flavor than their boneless cousins. As you can see in the picture above, I wasn’t so lucky and could only find the boneless variety.  It’s no matter, they are both good.

Sundays are the day in our family where we really try to keep the Sabbath day. We go to Mass, and I try to not get on the computer. No working on Sunday, sometimes not even to get the email.

Spane really likes going to the 5:30 p.m. Mass, the Life Teen Mass, mainly because it is a more youthful Mass, with a band that plays guitar, drum, and piano, with really good jazzy singers. I like going to the earlier Masses because I really like listening to Holy Family’s award-winning choir. I like to sing, too.

Usually, we go to 5:30 Mass, so I don’t have that much time to make a real “Sunday” dinner, but today we went to 11:00 Mass, so I did. I thought that this was a good opportunity to praise God with a nice dinner, and Italian is always a good choice.


Italian Pork Chops

These pork chops will remind you of good Italian sausage. Risotto, green beans, and a nice white wine are a good accompaniment.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings (slide to adjust): 4
Cuisine: Italian
Difficulty: Easy
Calories per serving: 443kcal


  • 4 pork chops
  • 2 garlic cloves, sliced
  • 1 ½ teaspoons fennel seed
  • ½ teaspoon black pepper, freshly ground
  • 1 cup beef stock
  • ½ glass wine, red preferred
  • 2 tbsp olive oil , for sautéing
  • 1 tablespoon butter
Ingredients necessary for the recipe step are in italic.


  • Using a mortar and pestle, grind the garlic, fennel seed, and black pepper together just until the mixture starts making a paste. Rub this paste on to each side of each pork chop, being sure to press down firmly so that fennel seeds stick. Refrigerate for about 20 minutes to marinate.
  • Taking a large skillet, preferably cast iron, heat it and add olive oil. Brown the chops on both sides, and if you need to, work in batches.
  • When the chops have been browned nicely, remove them from the skillet to a plate and keep warm.
  • Add the wine to the skillet, and stir to get all the nice brown stuff on the bottom of the pan.
  • Put the chops back into the pan, in the wine, then add the beef stock.
  • Reduce the heat, cover and simmer for about 40 minutes, or until the liquid has reduced by half.
  • Have a platter ready, and put the chops on the platter. Keep warm.
  • Raise the heat on the pan and let the liquid reduce some more.
  • When the liquid has started to turn syrupy, add the butter and whisk to create a silky sauce.


If you do not have beef stock, you may use a good beef base. Combine 1 teaspoon beef base dissolved in 1 cup hot water.


Calories: 443kcalCarbohydrates: 8gProtein: 46gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 147mgSodium: 618mgPotassium: 951mgFiber: 0gSugar: 0g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!



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