Fennel seeds provide a sweet aniseed flavour that goes particularly well with pork. A side of spring cabbage or pak choi goes will go well with these, too.
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! - 15 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. - 15 Sep 2008
This recipe has become a staple in my household. This is the best and easiest recipe I have found on line to date. I don't know why so many reviewers found this so salty; I just sprinkle each chop with the salt - I don't pay any attention to the measurement called for in the recipe. Also I do not use cooking wine which does contain salt. The little bit of liquid left after cooking is perfect for spooning over the pork chops just before saving. Thanks for this wonderful recipe Jessie. - 15 Sep 2008