Pork Chops With Fennel and Caper Sauce

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Total Time
45mins
Prep 15 mins
Cook 30 mins

Recipe courtesy Giada De Laurentiis

Ingredients Nutrition

Directions

  1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

5 5

really worked well- we enjoyed it! added some shredded carrots with the fennel and some mushrooms with the tomatoes. also I let it cook at the end for 20-25 minutes. thanks so much!

5 5

This is wonderful but I wouldn't expect anything less from one of Giada's recipes. The pork and vegetables came out perfectly cooked and I served it with couscous. For us, it makes enough for two meals.

5 5

My mom says this is certainly a keeper. I thought it was good, too. It was better than the pork I made last night. The pork was tender and tasty. Mom took the leftovers to heat and serve over her favorite. ..mashed potatoes. Hey Phil... We must be neighbors. I live in Jersey!