Pork Chops with Fennel and Caper Sauce

Pork Chops with Fennel and Caper Sauce
Photo by www.foodnetwork.com


  • 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


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