PORK CHOPS WITH FENNEL AND CAPER SAUCE

Pork Chops With Fennel and Caper Sauce image

Provided by Phil Franco

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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1/4 cup olive oil
4 (1/2 lb) boneless pork chops (2-inch-thick, about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon fresh ground black pepper, plus more for seasoning meat
2 fennel bulbs, with fronds thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus
1/3 cup fresh flat-leaf parsley
1/2 cup white wine
1 (28 ounce) can diced tomatoes, with their juices
1/2 lemon, zest of
2 tablespoons capers

Steps:

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper.
Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir.
Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Nutrition Facts : Calories 579.9, Fat 30, SaturatedFat 7.5, Cholesterol 152, Sodium 751.7, Carbohydrate 19.8, Fiber 6.6, Sugar 5.6, Protein 52.8