Pork Chops with Fennel and Caper Sauce

Ingredients

• ¼ cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• ¾ teaspoon salt, plus more for seasoning meat
• ¾ 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
• + 4 more ingredients
• • ½ cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • ½ lemon, zested
  • 2 tablespoons capers

1. 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.

View full recipe at SpringPad