Fennel Pork Chops

1. 1

   Sprinkle garlic salt on both sides of the pork chops so they are well covered; be generous, but do not overdo it.

2. 2

   Pour a little olive oil or other cooking oil into a skillet.

3. 3

   Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops, about 10 to 15 seeds per pork chop.

4. 4

   Let the underside of the pork chops brown, then turn them over; once both sides are browned, flip them again.

5. 5

   Pour the wine into the frying pan, cover, and reduce the heat.

6. 6

   Simmer for 10 minutes and flip the pork chops over.

7. 7

   Cover them again and let them simmer for another 10 minutes.

8. 8

   Make sure the wine does not completely evaporate or the pork chops will burn; you may need to add a little more wine or water to the pan.

• Calories 266.18 kcal Moderate
• Protein 30.86 g Good Source
• Carbs 9.66 g Moderate
• Total Fat 8.55 g Moderate
• Saturated Fat 2.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 61.2 mg High
• Sodium 2085.97 mg High
• Fiber 0.87 g Low Source
• Sugar 6.07 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 24.76 mg Low Source
• Iron 2.58 mg Moderate
• Potassium 35.07 mg Low Source
• Vitamin A 0.14 mcg_rae Low Source
• Vitamin C 0.64 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Alcohol 🚫🍷