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Pork Chops with Fennel and Caper Sauce Recipe

Pork Chops with Fennel and Caper Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Trattoria Cooking

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (252)

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Average Rating:

Total Reviews: 252

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  • on May 13, 2012

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    I made this dish for Mother's Day today and it was delicious. I followed the recipe exactly, with one exception. I added a can of drained and rinsed chick peas. I thought the whole dish was very tasty. From past experience with thick chops or steaks, it's important to take the meat out of the fridge and let it warm slightly at room temperature. Not too long, maybe 15 minutes on a platter. That way, the meat is closer to the temp of the cooking ingredients. If you put the meat in cold, it'll come out tough and likely overdone. Glad I did that because the knife sliced right through the 2" pork chops that were very moist and tender. A repeat recipe for sure! Oh, I just served it with a crusty loaf of bread to mop the liquid. Perfect!

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  • on April 24, 2012

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    Fantastic and really easy! I paired with Kelsey's (cooking channel orzotto with basil and lemon. Made for a great weeknight dinner!

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  • on April 12, 2012

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    Loved the sauce in particular. Will continue to make this one! Thank you for another hit, Giada!

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  • on April 04, 2012

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    This is a great recipe! Cook as directed and it will be a hit! The only thing I did differently was add a little extra lemon zest at the end and a few dashes of Splenda to the tomatoes when cooking (I like mine a little sweet:. I served the pork chops over basmati rice with a side of sautéed kale. Then I garnished the plate with a little lemon wedge and parsley and Viola! This is delicious and makes a great presentation!

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  • on March 13, 2012

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    I loved this recipe. I added summer squash and used chicken and it was awesome. I loved the combination of fennel, lemon zest and capers...A+

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  • on February 14, 2012

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    This was very good but I'll do a tiny bit of tweaking next time. I thought the sauce could have used more capers and lemon zest. I felt they were lost. But we loved the fennel, shallot, and tomato combo and agreed it was a do-over. Served it with orzo as others suggested and topped everything with grated parm.

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  • on February 14, 2012

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    I didn't even realize tastes like that existed!!! It's sooo light, full of flavor and just soooo fun to make. Everyone just loved it. I don't get how fennel can be overwhelming in taste to some of you. Capers and lemon zest are a nice, fresh touch. I'm gonna try it with the chicken next time :o Thanks again Giada, you're THE girl!

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  • 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!

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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!

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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!

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