Fennel-rubbed pork chops for two from Dining In: Highly Cookable Recipes (page 213) by Alison Roman

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Notes about this recipe

  • lucia_dbdl2m on March 30, 2026

    4.5 rating- Really flavorful and delicious! I loved the fennel on the side. I’m usually intimidated by pork but was a great and even cook.

  • metacritic on November 06, 2025

    Terrific. A huge success with all. The fennell happily cooking alongside the porkchops made this a one-dish meal and soaked up the fantastic flavor of pork fat spiked with dried fennel. Will make again.

  • CheesyKranskyLove on October 03, 2022

    It was fine but not memorable

  • chawkins on April 11, 2022

    The chops were delicious and very juicy. I marinated for an hour and a half. Based on previous comments, I cut the sugar in the rub down to 1 teaspoon, the chops were well browned but not burnt. I used mostly parsley and a bit of thyme for the herbs. I skipped the fennel as I did not have any.

  • IvyManning on September 02, 2020

    Good, but next time I’m leaving out the sugar, it burned and left a kind of charred taste.

  • TrishaCP on August 17, 2019

    This rub is just great. Mine was also in the dry rub for two days and I highly recommend that approach. We cooked this on a night we came home too late from work, so didn’t get to try the herbs and zest (next time).

  • LouiseQuasiChef on February 10, 2019

    Very delicious. Third time I nixed the sugar — it burns. Thrown into 400 degree oven after searing. Herbs and zest on top are a great flavor boost.

  • Lsblackburn1 on September 09, 2018

    I bought 4 pork rib chops at the farmers market and doubled the rub ingredients. This was so delicious and easy! My only wonder was the directions mention garlic which is not in the ingredients list.

  • L.Nightshade on August 25, 2018

    Our pork chop (note to self - from 3 Sisters, excellent) was in the dry rub for two days due to schedule changes, but I'd do that again because the final result was so good! Herbs were what we had growing: parsley, tarragon, and pineapple mint. (A few fennel fronds were tossed on after snapping the photo.) This was absolutely delicious, especially for an easy weeknight meal.

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