Recipe courtesy of Giada De Laurentiis
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Pinot Noir

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Baked Pork Chops

Recipe courtesy of Michele Urvater

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Pork Chops with Applesauce and Grits

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking