Pork Chops Smothered with Fennel and Garlic
Elevate your dinner routine with these Pork Chops Smothered with Fennel and Garlic—an irresistible combination of tender, bone-in pork chops bathed in a rich white wine and chicken broth sauce. Caramelized fennel and fragrant garlic shine as the stars of this dish, delivering complex, savory-sweet flavors that perfectly complement the juicy pork. Fresh thyme and a splash of bright lemon juice add an herbaceous, zesty finish, while a touch of buttery roux ensures a luscious sauce consistency. Ready in just 45 minutes, this one-skillet recipe is perfect for busy weeknights or a cozy weekend feast. Serve with creamy mashed potatoes or crusty bread to soak up every last bit of the delectable sauce. Perfect for fans of fennel, garlic, and hearty comfort food!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 large fennel bulb
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Slice the fennel bulb thinly, discarding the tough core. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops and set them aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet.
Add the sliced fennel and cook for 3-4 minutes or until softened and slightly caramelized.
Stir in the minced garlic, cooking for another minute until fragrant.
Sprinkle the flour over the fennel and garlic mixture, stirring well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the white wine, followed by the chicken broth. Stir continuously to create a smooth sauce.
Add the fresh thyme and return the pork chops (and their juices) to the skillet, nestling them into the sauce.
Lower the heat to a gentle simmer, cover the skillet, and cook for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops hot, spooning the fennel and garlic sauce generously over the top. Pair with mashed potatoes or crusty bread to mop up the delicious sauce.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.7 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4323 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
