Pork Chops with Fennel and Caper Sauce

Filed under Pork

Servings: 4

Recipe courtesy Giada De Laurentiis.

Ingredients

  • 1/4 cup Olive oil
  • 4 Pork chop, boneless, 2 inches thick (about 2 pounds total)
  • 3/4 tsp Salt, plus more for the meat
  • 3/4 tsp Black pepper, freshly ground, plus more for the meat
  • 2 Fennel, bulbs with fronds, thinly sliced (about 2 cups)
  • 2 Shallot, large, thinly sliced
  • 2/3 cup Parsley, fresh flat-leaf, chopped, divided
  • 1/2 cup White wine
  • 1 can Diced tomatoes, 28-ounce, with juices
  • 1/2 Lemon, zested
  • 2 tbsp Capers

Directions

  1. In a large heavy skillet heat the olive oil over high heat. Season the pork with salt and pepper and brown on both sides, about 4 minutes per side. Remove, cover loosely with foil and set aside.
  2. Add the fennel, shallots, and 1/3 cup parsley and cook over medium heat until beginning to brown, about 5 minutes. Add the wine and scrape up the browned bits. Add the tomatoes and stir.
  3. Nestle the chops back in the pan between the fennel and tomatoes so they're mostly submerged. Cook until the fennel is tender and the pork is done, 12 to 15 minutes.
  4. Place the pork on a serving dish. Finish the sauce with the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Spoon over the chops and serve immediately.