Pork Chops with Fennel and Caper Sauce

Name: Pork Chops with Fennel and Caper Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Trattoria Cooking

Pork Chops with Fennel and Caper Sauce

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

350 calorie

Total Fat

17.5 grams

Saturated Fat

3 grams

Cholesterol

65 milligrams

Sodium

1050 milligrams

Carbohydrates

22 grams

Dietary Fiber

5.5 grams

Protein

24 grams

Sugar

7 grams

Total: 45 min
Prep: 15 min
Cook: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

350 calorie

Total Fat

17.5 grams

Saturated Fat

3 grams

Cholesterol

65 milligrams

Sodium

1050 milligrams

Carbohydrates

22 grams

Dietary Fiber

5.5 grams

Protein

24 grams

Sugar

7 grams

Total: 45 min
Prep: 15 min
Cook: 30 min

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

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.