Pork Chops with Fennel and Caper Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Trattoria Cooking

Picture of Pork Chops with Fennel and Caper Sauce Recipe Photo: Pork Chops with Fennel and Caper Sauce Recipe
Rated 5 stars out of 5
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Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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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.

Serves: 4; Calories: 350; Total Fat: 17.5 grams; Saturated Fat: 3 grams; Protein: 24 grams; Total carbohydrates: 22 grams; Sugar: 7 grams; Fiber: 5.5 grams; Cholesterol: 65 milligrams; Sodium: 1050 milligrams

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Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 246 reviews

  • on February 06, 2012

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    What a wonderful recipe! I'm no chef, yet I made this, and my boyfriend (who is a chef was quite impressed. Absolutely delicious!

    people found this review Helpful.
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  • on February 05, 2012

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    Absolutely fantastic! The sauce was out of this world! My husband and I loved it! Thanks for the great healthy recipes!

    people found this review Helpful.
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  • on January 08, 2012

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    This recipe is definetly a keeper. I have never really liked pork, but this recipe made it juicy and amazing. Make sure to cut the fennel very thin, because it won't soften up if it isn't. I didn't use the fronds and it made no difference it me. Also, I left out the capers and the sauce was still amazing!

    people found this review Helpful.
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