Pork Chops with Fennel & Caper Sauce
I had picked up some nice boneless pork chops the other day and was searching for a recipe when I came across this Giada de Laurentiis dish. I tend to really enjoy her recipes so I decided to give it a whirl!
Just a couple of modifications…I only used one fennel bulb because I probably bought the world’s largest piece of fennel at the store. And I used closer to 3 or 4 tablespoons of capers. I decided to just finish off the jar I had in the fridge.
I thought the sauce was very tasty. Fennel and tomato is a great combo and the capers add a nice saltiness. I was afraid given the cooking time and that the pork had cooked on high heat that it would dry out, but the pork remained moist. Overall a nice way to dress up your basic pork chop.
Pork Chops with Fennel and Caper Sauce
Giada De Laurentiis
- 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
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.