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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Sweet-and-Sour Pork Chops with Pickled Fennel

By Pielove, member

January 12th, 2011

This was a big hit-- awarded two thumbs up by the whole family.  My daughter loved the meat, little carnivore that she is.  ("Honey, what do you want for your birthday dinner?"  "Meat!")  My husband and I liked the sweet and sour fennel and sauce-- the fennel stayed crunchy and was a nice little accent with the meat.  This preparation would probably also be good with chicken breasts.  A good, easy weeknight supper.

Recipe Used: Sweet-and-Sour Pork Chops with Pickled Fennel


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: Glad to see your review as I found some thin pork chops and need to make this recipe before too long. My granddaughter is a little carnivore as well, but her brother will only eat bacon, that is progress trust me. Posted: 7:38 am on January 13th

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