Italian pork chops with fennel seeds from Pure Simple Cooking: Effortless Meals Every Day by Diana Henry

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Notes about this recipe

  • westminstr on May 14, 2026

    I made these again recently. I was skeptical of the cooking method but followed directions. The garlic didn’t burn. I had very thick chops and cooked them for 15 minutes which was plenty. Flavors were good! I had extra marinade and plan to try it on a pork tenderloin in the air fryer.

  • stockholm28 on August 24, 2015

    This took all of 5 minutes to prep and then I let it marinate for about an hour. This was surprisingly good for such a simple recipe. It had all the flavors of hot Italian sausage. I think the cooking time that Ms. Henry suggests is a bit long. The recipe calls for 8 oz pork chops and 20 minutes in the oven at 425 F. My pork chops were quite thick and about 12 oz and when I checked them at 20 minutes, they were a bit overcooked.

  • westminstr on May 11, 2015

    We liked these. I subbed fresh oregano for dried, and pulled the chops at 145 degrees.

  • pistachiopeas on April 07, 2015

    Juicy and delicious. The fennel seed was strong and a wonderful flavor. Very little effort for the outcome. Will definitely make this again.

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