Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 4 boneless (2 inch thick) pork chops (about 2 pounds total)

  3. 3/4 teaspoon salt , plus more for seasoning meat

  4. 3/4 teaspoon freshly ground black pepper , plus more for seasoning meat

  5. 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)

  6. 2 large shallot s, thinly sliced

  7. 1/3 cup chopped fresh flat-leaf parsley , plus

  8. 1/3 cup 1/2 cup white wine

  9. 1 (28 ounce) can diced tomato es, with their juices

  10. 1/2 lemon , zested

  11. 2 tablespoons caper s

Instructions Jump to Ingredients ↑

  1. Instructions: 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 ides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside. Add the fennel, shallots, and ⅓ cup of 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 the 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 ⅓ cup of parsley, capers, and ¾ teaspoon each of salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.


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