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Pork Chops with Fennel Tomato Sauce

Pork Chops with Fennel Tomato Sauce

Time Involved
< 35 min
# of Ingredients
Skill Level
3 tbsp (45mL) 
Extra virgin olive oil
1 tbsp (15mL) 
Each chopped fresh basil and oregano
1 tsp (5mL) 
Each chopped fresh thyme and rosemary leaves
½ tsp (2mL) 
Fresh ground black pepper
Packages (6 chops) Maple Leaf Prime Pork Boneless Centre Cut Chops
Onion, chopped
Cloves garlic, minced
Half bulb fresh fennel, chopped
Ripe plum tomatoes (about 1 ½ lbs/750 g), chopped
Salt and pepper

COMBINE 2 tbsp (30 mL) of the oil, basil, oregano, thyme, rosemary and pepper. Add pork chops and toss to coat evenly.

HEAT a large nonstick skillet over medium high heat and brown chops on both sides, turning once for about 4 minutes. Remove to plate and keep warm.

ADD remaining oil and cook onion, garlic and fennel for about 5 minutes or until softened. Add tomatoes and bring to a boil, stirring often. Return pork chops to skillet, lower heat and simmer covered for about 4 to 6 minutes or until pork has reached an internal temperature of 160˚F (70˚C). Season to taste.

Use the other half of the fresh fennel bulb in recipes where you would use celery or enjoy it sliced and served with other crudités for veggies and dip. It has a fresh licorice flavour that cleanses your palate.

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