Pork Chops with Fennel and Caper Sauce
Show: Everyday Italian
Episode: Trattoria Cooking
Rate This RecipeRead users' reviews (265)
- Recipe categories: Pork, Meat, Shallot, Tomato,
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Average Rating:
Total Reviews: 265
Showing 61-70 of 265
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By sampson_7950961
Plattsmouth, NE
on March 26, 2010
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The sauce was excellent, will definitely use the leftovers in another dish. Used 2" pork chops, they ended up being very overdone and dry.
By dkrajcik_12757652
Chicago, 52
on March 23, 2010
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I made this with pork chops, which was very tasty. A couple of nights later, I cooked some chicken and combined it with the left-over sauce, which was just as good the second time around. I will definitely make this again.
By flowkcirtap
Knoxville, TN
on March 17, 2010
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By ninarivera62_11...
Barefoot Bay, FL
on March 12, 2010
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This recipe was so easy and delicious!! I also left out the capers but we enjoyed this dish so much. Thanks, Giada
By nikki.lekas_123...
Lake Zurich, 52
on March 01, 2010
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I couldn't believe how wonderful this recipe is! The only thing I didn?t do was add the capers. YUMMY!!
By peachy029
Lake Worth, FL
on March 01, 2010
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I found this recipe very easy to make and was a hit with my family. Now I have a habit of taking recipes and putting my own spin on it. Instead of just Parsley(which I add at the end, I used basil and thyme...I might even used Oregano(during the cooking process. Sometimes I will add a pinch of dried red pepper flakes. I've used both shallots and white onion. I personally like white onion better and I have to add garlic to just about every main course meal! This recipe is also great with chicken!
By sheflyfishes_72...
Culver City, CA
on February 28, 2010
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I am on Jillian Michael's Making the Cut diet so I made these changes: Sprayed the pan with olive oil, used thin sliced pork chops (cooked for a short period, used fresh tomatoes (cooked for a longer period, used cilantro instead of parsely (only thing I had in the fridge, and used low sodium chicken broth with two teaspoons of sherry (didn't want to open a bottle of wine. To top off I used the zest of a Meyer Lemon with the capers to finish, and put thin lemon slices on top of the porkchop accompanied by steamed asparagus. I wanted to use some crusty bread to lop up the sauce but decided I was doing good without another carb for the night.
By mrswilson83_126...
Leesburg, 86
on February 25, 2010
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I had fennel in refrig and needed to find a recipe for it. This dish was perfect. I always worry about thick pork chops "cooking" properly, however it all came together and tasted great. I added a "little" more capers and fresh parsley which gave it a nice kick. I also chopped up some of the fennel fronds and added that as well at the end. I used San Marzano tomatoes and chopped them up. They have a much better flavor than regular "diced" tomatoes. The fennel tastes sooo different when cooked and sauteed. I highly recommend this recipe.
By simplyjenc_11179374
san mateo, CA
on February 23, 2010
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This was not the big flavor hit I was hoping for. It felt like it was missing something..
By snans
louisville, KY
on February 17, 2010
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I found some long-frozen pork chops in my freezer and needed something to do with them. What's the worst that could happen? Definitely not this recipe! Easy, quick, and a great excuse to try a fennel, a new ingredient for me.
Can't wait to use this recipe w/ chicken and fish as others have suggested. Thank you!