Best 10 Pork Chops Smothered With Fennel And Garlic Recipes

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Pork chops are a versatile and affordable cut of meat that can be cooked in a variety of ways. In this article, we'll share two delicious recipes for pork chops smothered with fennel and garlic. The first recipe features a classic combination of fennel, garlic, and white wine, while the second recipe adds a bit of spice with the addition of chili flakes. Both recipes are easy to follow and can be on the table in under an hour. So, whether you're looking for a simple weeknight meal or a special occasion dish, these smothered pork chops are sure to please.

**Classic Smothered Pork Chops**

This recipe is a classic for a reason. The combination of fennel, garlic, and white wine creates a flavorful and aromatic sauce that perfectly complements the pork chops. The chops are first seared in a skillet until browned, then simmered in the sauce until cooked through. Serve with mashed potatoes, rice, or your favorite vegetables.

**Spicy Smothered Pork Chops**

This recipe adds a bit of heat to the classic smothered pork chops. The chili flakes add a subtle spiciness that pairs well with the fennel and garlic. The chops are cooked in the same way as in the classic recipe, but the sauce is simmered for a shorter amount of time to prevent the chili flakes from becoming too overpowering. Serve with your favorite sides.

**Additional Tips**

* For the best results, use bone-in pork chops. The bones add flavor to the meat and help keep it moist.
* If you don't have fennel seeds, you can use 1 teaspoon of dried fennel leaves.
* If you don't have white wine, you can use chicken broth or water.
* Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or vegetables.

Here are our top 10 tried and tested recipes!

LOIN OF PORK WITH FENNEL AND GARLIC



Loin of Pork with Fennel and Garlic image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 (5-pound) loin of pork, bone in,"frenched" and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.

Provided by Tyler Florence

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  • Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

CRISPY FENNEL PORK CHOPS WITH PAN-FRIED FENNEL



Crispy Fennel Pork Chops with Pan-fried Fennel image

The addition of a little touch of Chinese five spice gives this classic combination a flavor boost.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons olive oil
Bunch of spring onions, cut into 2-centimeter (3/4-inch) pieces
1 fennel bulb, cut into thin wedges
1 teaspoon fennel seeds
Good pinch of Chinese five spice
2 thin boneless pork chops
1 teaspoon white wine vinegar

Steps:

  • Heat half the oil in a frying pan and fry the spring onions and fennel for 5 to 6 minutes over a medium-high heat until they begin to soften and become golden. Add the spices and cook for a minute more, tossing the onions and fennel until coated, then remove from the pan and set aside.
  • Season the pork chops with salt and pepper. Increase the heat and fry the chops for 2 to 3 minutes on each side until lovely and golden and nearly cooked through.
  • Return the spring onions and fennel to the pan with a splash of water and the vinegar. Bubble for 1 minute, then serve.

FENNEL PORK CHOPS



Fennel Pork Chops image

Delicious pork chops simmered in a fennel seed, garlic and white wine sauce.

Provided by KITTYGUTZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 35m

Yield 4

Number Of Ingredients 4

4 pork chops
1 ½ teaspoons garlic salt, or to taste
1 tablespoon fennel seed
1 cup white wine

Steps:

  • Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
  • Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
  • Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

Nutrition Facts : Calories 172 calories, Carbohydrate 2.6 g, Cholesterol 36.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 2.3 g, Sodium 704.6 mg, Sugar 0.6 g

PORK CHOPS SMOTHERED WITH FENNEL AND GARLIC



Pork Chops Smothered with Fennel and Garlic image

Make and share this Pork Chops Smothered with Fennel and Garlic recipe from Food.com.

Provided by Julesong

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
4 pork loin chops, 1 " thick (center-cut preferred)
1 tablespoon butter
8 cloves garlic, peeled and slivered
1 green onion, chopped
1 1/4 cups chicken broth
2/3 cup dry white wine
2 fennel bulbs, trimmed,quartered,cut into thin slices
2 teaspoons cornstarch
salt
black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet, heat oil over medium-high heat.
  • Pat chops dry with a paper towel and add to the skillet.
  • Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
  • Remove the fat from the skillet.
  • Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
  • Saute for 1 minute in the hot skillet.
  • Return the skillet to heat and add the chicken broth, wine, and fennel.
  • Bring to a boil.
  • Lower heat, cover, and simmer for 5 minutes.
  • Remove the chops to an ovenproof casserole dish and cover foil lid.
  • Place in the oven and let the chops continue cooking for 20 minutes.
  • While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
  • In a small bowl, mix the remaining room-temperature broth with the cornstarch.
  • Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
  • Season with salt and pepper, to taste.
  • Serve chops with sauce spooned over each portion.
  • Good served with rice pilaf!
  • I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.

Nutrition Facts : Calories 397.4, Fat 25.7, SaturatedFat 9.7, Cholesterol 76.4, Sodium 379.5, Carbohydrate 13.3, Fiber 3.9, Sugar 0.7, Protein 21.4

PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Steps:

  • In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  • Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  • Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

Steps:

  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

BRINED PORK CHOPS WITH FENNEL



Brined Pork Chops With Fennel image

Pork and fennel - both fennel seed and the bulb-shaped vegetable - are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.

Provided by David Tanis

Categories     dinner, lunch, weekday, steaks and chops, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 16

1/4 cup kosher salt
2 tablespoons granulated sugar
2 bay leaves
6 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
1 teaspoon fennel seeds, lightly crushed
2 bone-in pork chops, about 12 ounces each
2 tablespoons olive oil
1 large onion, sliced 1/4-inch thick
3 or 4 trimmed fennel bulbs, about 1 pound, sliced 1/4-inch thick
Salt and pepper
2 garlic cloves, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons roughly chopped parsley
A few tender green fennel fronds
Lemon wedges, for serving

Steps:

  • Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
  • Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
  • Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
  • Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
  • Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
  • Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.

CHEF JOHN'S SMOTHERED PORK CHOPS



Chef John's Smothered Pork Chops image

You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

Steps:

  • Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  • Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  • Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  • Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g

Tips:

  • Choose the right pork chops: Look for pork chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that they stay juicy and flavorful during cooking.
  • Sear the pork chops: Searing the pork chops before braising them will help to develop a nice crust and lock in the juices. Make sure to sear them over high heat so that they get a good sear quickly.
  • Use a flavorful braising liquid: The braising liquid is what will give the pork chops their flavor, so make sure to use a flavorful liquid. A good option is a combination of chicken broth, white wine, and herbs.
  • Cook the pork chops until they are tender: The pork chops should be cooked until they are tender and easily pierced with a fork. This will usually take about 1 hour, but may vary depending on the thickness of the pork chops.
  • Serve the pork chops with a delicious sauce: The braising liquid makes a delicious sauce that can be served over the pork chops. You can also add other ingredients to the sauce, such as vegetables or mushrooms.

Conclusion:

Pork chops smothered with fennel and garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the fennel and garlic add a delicious depth of flavor. This dish is sure to be a hit with your family and friends.

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