Pork Chops with Fennel and Caper Sauce

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Absolutely fantastic! The sauce was out of this world! My husband and I loved it! Thanks for the great healthy recipes!

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This recipe is definetly a keeper. I have never really liked pork, but this recipe made it juicy and amazing. Make sure to cut the fennel very thin, because it won't soften up if it isn't. I didn't use the fronds and it made no difference it me. Also, I left out the capers and the sauce was still amazing!

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My husband and I had these chops for dinner last night. The dish was super easy and very tasty. I had fresh tomatoes from a neighbor's garden which I peeled and used instead of canned. I recently started using fennel - both cooked and raw. I think it's my new favorite vegetable. It's got such a wonderful crunch and mild anise flavor. I definitely would make these again. Delicious!

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Made this last nite for some friends. It was quite good but not as "great" as what I expected. I followed the receipe to a "T" and served with orzo (cooked it like u wud a risotto. Not sure what I wud have or cud have changed.

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Not so good. Substituted the pork with chicken breasts & followed recipe just as it is. We never had fennel, so we didn't know what to expect. The flavor was just lacking here. There was definitely enough sauce, so I served it over whole wheat angel hair pasta. However, this dish still didn't meet our expectations. Normally Giada's recipes are excellent, but this one was just average. Glad we tried it though!!!

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Delicious, easy. I used fresh peeled plum tomatoes instead of canned. I added a little extra wine in place of the canned juice expected with the tomatoes. I also added a couple of cloves of garlic with the shallots

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This dish was out of this world! Quick to make, but the outcome had everyone thinking it took you all day.

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This was a fantasic taste-rollercoaster meal! We all enjoyed the Italian-inspired flavors. In the future, I will for sure either add a pat or two of butter to the sauce at the end or make an additional light sauce to accompany the dish. I added more wine during cooking and it still just wasn't enough liquid to keep everything moist enough and balanced just right. An easy enough "fix" next time. We served the dish with orzo tossed in EVOO and a very light grating of parm cheese (to distinguish the pasta on its own. All together, it tasted amazing and we will make again...just with more liquid for sauce and moisture = Thanks Giada!

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Easy and very tasty...loved the sauce. I put it over cappellini and served green beans with butter and nutmeg as a side. I was a little puzzled about what to do with the fronds, since there's no specific mention of them in the cooking directions. I chopped and added about 3 tbs. with the parsley at the end. A wonderful Sunday supper.

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Great recipe; simple prep and cooking. Made it for 2 with 2 in center cuts (were a little under 2 lbs. Added some Pernod before the wine to accentuate the licorice flavor of the fennel.