The aniseed flavour of fennel compliments pork very well. A good side dish with this is sauteed cabbage or bok choy.
Something else. I made this by sauteing thin onion slices & mushrooms in the pan before browning the chops. 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! - 29 Sep 2008
This dish was very simple to make but WAY too salty! (my only reason for the 3 star rating) I only used a total of 2 tsps. (which I still felt would be too much!) and the salt was overpowering. Getting past the saltiness of my initial trial, the pork was tender and had a very yummy flavour reminiscent of Italian sausage with every bite of pork/fennel seed. There was a lot of liquid when the pork was done, so I removed the pork to a plate, reduced the liquid over high heat and returned the pork to the pan to heat it up. I will definitely be making this again, but will adjust the salt accordingly. - 29 Sep 2008
Used different ingredients. 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. reat recipe!! Thanks!!! - 29 Sep 2008