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Pork Chops with Fennel & Caper Sauce

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Submitted by happyzhangbo

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

YIELD

4 servings

PREP

16 min

COOK

31 min

READY

48 min

Pork chops with fennel and caper sauce is southern Italian Sunday cooking applied to a weeknight. Thick-cut boneless pork chops get a hard sear on both sides, then come out of the pan while sliced fennel and shallots soften in the drippings until their edges catch color.

A splash of white wine deglazes the fond, diced canned tomatoes join the party, and the chops go back in to finish braising half-submerged in the sauce. The fennel turns silky and sweet as it cooks down, its anise edge melting into the tomato. At the end, lemon zest, fresh parsley, and capers get stirred in off the heat for a final hit of brine and brightness that cuts the richness.

Chef Tips

  • Use chops at least an inch and a half thick. Thin chops overcook in the braise and end up tough; thick chops stay juicy through the whole cooking time.
  • Do not move the chops while they sear. A full 4 minutes untouched on each side is what builds the browned crust the pan sauce depends on.
  • Add the lemon zest and capers OFF the heat at the very end. Both lose their aroma when boiled; adding late preserves the punch.
  • Reserve the fennel fronds. Chopped and scattered on top at the plate, they echo the fennel flavor and add green color.

Variations

  • Add pitted kalamata olives with the capers for a Mediterranean puttanesca edge.
  • Swap pork chops for bone-in chicken thighs, braised for 20 to 25 minutes instead.
  • Finish with a drizzle of good olive oil and crusty bread for soaking up the sauce.

Ingredients

2 907.2
POUNDS G PORK CHOP
boneless, 2-inch-thick, about 4 each
¼ 59
CUP ML OLIVE OIL
¾ 177
CUP ML SALT
plus more for seasoning meat
¾ 3.8
TEASPOON ML BLACK PEPPER
freshly ground, plus more for seasoning meat
8 231.2
OUNCES ML/G FENNEL BULB
with fronds, thinly sliced, about 2 cups
2 2
LARGE LARGE SHALLOT
thinly sliced *
79
CUP ML ITALIAN PARSLEY
fresh
79
CUP ML ITALIAN PARSLEY
fresh, divided
½ 118
CUP ML WHITE WINE *
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
diced, about 1 can
½ 0.5
EACH LEMONS
zested
2 30
TABLESPOONS ML 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 ⅓ 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 ⅓ cup parsley, capers, and ¾ teaspoon each salt and pepper.

Stir to combine.

Spoon over the pork chops and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 546g (19.3 oz)
Amount per Serving
Calories 625 47% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 21796mg 908%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 140g
Vitamin A 23% Vitamin C 67%
Calcium 16% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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