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Pork Chops with Fennel and Caper Sauce

Photo: Pork Chops with Fennel and Caper Sauce

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • 3/4 teaspoon salt, plus more for seasoning meat
  • 3/4 teaspoon freshly 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
  • 1/2 cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • 1/2 lemon, zested
  • 2 tablespoons capers
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Directions

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.

Per serving: Calories: 350; Total Fat: 17.5 grams; Saturated Fat: 3 grams; Protein: 24 grams; Total carbohydrates: 22 grams; Sugar: 7 grams; Fiber: 5.5 grams; Cholesterol: 65 milligrams; Sodium: 1050 milligrams

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5

Newest Ratings and Reviews

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  • on February 23, 2013

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    Just delicious!

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  • on November 08, 2012

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    This was an excellent dish! My husband and I enjoyed it and my husband can be picky. I had never tried fennel before and was a bit nervous, but I loved it. I used 1 inch pork chops and seared them for 2 min. on each side instead of 4 but otherwise followed the same directions. It was great on a chilly fall night and is quick enough for a weeknight.

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  • on August 16, 2011

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    This was delicious!!! My husband and I like things with a little heat so I added some red pepper flakes. It was perfect. I would even try this recipe in the crock pot with maybe a pork tenderloin but would still not put the second 1/3 cup parsley, lemon zest and capers until just before I was ready to serve. This recipe would even work well with chicken if you're not a pork fan.

    people found this review Helpful.
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