After I got the Ice-Cream in the freezer it was time for dinner. I have been trying to choose what I consider to be “Odd” vegetables, and by odd I mean things I have never tried, or veggies with which I want to try something new and challenging. Today, that was Fennel. I have never eaten fennel to my knowledge and I was excited!






4 lean boneless pork chops, I trimmed off the extra fat

1 garlic clove, peeled and split in half lengthwise

salt and pepper

For the Sauce!

1 fennel bulb, thinly sliced (about 2-3 cups)

1 medium onion, thinly sliced

3 garlic cloves, minced

1 tablespoon olive oil

1 (14 ounce) canned diced tomatoes

3/4 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon thyme

salt and pepper


  1. In a large non-stick skillet over medium-high heat, add the tablespoon of oil.
  2. Add onions and fennel and saute for 4 to 5 minutes. Add the minced garlic and cook an additional minute.
  3. Add tomatoes, rosemary, oregano, thyme, and salt and pepper and simmer for ten to fifteen minutes.
  4. While your sauce is simmering to perfection, (about five minutes into simmering time), take the garlic clove and rub both sides of the chops. Season to taste with salt and pepper.
  5. Cook the pork-chops about 3-4 minutes on each side in the skillet.


Deliciousness in the making! Allow meat to rest a minute before serving.



Andrew loved this, and so did I. I cannot imagine eating fennel in a salad. Probably because it reminds me of black licorice or Ouzo (Yuck!). But in the sauce, its just enough of an original flavor.


And for the rest of the evening, we finally have time to decorate the Christmas Tree and to watchWhite Christmas while having a nice glass of Pinot, or two.