Tops had a special last week, $1.99 per pound for a huge boneless pork loin. You buy the pork loin and then chop it up into chops and freeze some, is my strategy. Last night before the Buffalo Philharmonic Orchestra we had pork chops with orange and fennel, interesting because I did not have fennel. However I have learned how to sub. You can use celery and some fennel seed.
We do not grow fennel in our neck of the woods so why does everyone keep calling for it? Fie. Plus I happen to think fennel is overrated even though Pennario would be mad at me for saying so because he was so Italian.