Pork Chops with Fennel & Caper Sauce
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 servingsPREP
16 minCOOK
31 minREADY
48 minPork 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
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.
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