Pork with Sweet Garlic and Fennel: Arista con Aglio

Name: Pork with Sweet Garlic and Fennel: Arista con Aglio e Finocchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb fennel, fronds removed and reserved, bulb thinly sliced, plus 4 fronds, for garnish; 6 center cut pork chops, 1-inch thick; Salt and pepper; Flour, for dredging; 2 tablespoons extra-virgin olive oil; 2 teaspoons fennel seeds; 1 cup high-quality white wine; 12 cloves sweet garlic, recipe follows; 2 tablespoons extra-virgin olive oil; 1 head garlic (about 12 cloves), cloves peeled and separated; 2 cups Cinzano or other sweet white wine

Servings: persons

1 bulb fennel, fronds removed and reserved, bulb thinly sliced, plus 4 fronds, for garnish
6 center cut pork chops, 1-inch thick
Salt and pepper
Flour, for dredging
2 tablespoons extra-virgin olive oil
2 teaspoons fennel seeds
1 cup high-quality white wine
12 cloves sweet garlic, recipe follows
2 tablespoons extra-virgin olive oil
1 head garlic (about 12 cloves), cloves peeled and separated
2 cups Cinzano or other sweet white wine

1
Preheat the oven to 300 degrees F.
2
In a 10 to 12-inch skillet, heat the oil until almost smoking.
3
Add the fennel slices and cook over high heat until tender and browned, about 5 minutes.
4
Season the pork chops with salt and pepper and dredge them in the flour.
5
Add the pork chops to the pan and cook 1-minute on each side, until evenly browned.
6
Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops.
7
Turn and sprinkle the remaining teaspoon on the other side.
8
Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through.
9
Garnish with the fennel fronds and serve immediately.
10
Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned.
11
Add Cinzano and reduce liquid until syrupy.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bulb fennel, fronds removed and reserved, bulb thinly sliced, plus 4 fronds, for garnish, 6 center cut pork chops, 1-inch thick, Salt and pepper, Flour, for dredging, and more.

Yes, Pork with Sweet Garlic and Fennel: Arista con Aglio e Finocchio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Sweet Garlic and Fennel: Arista con Aglio e Finocchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions