Pork Chops with Fennel and Caper Sauce

Name: Pork Chops with Fennel and Caper Sauce
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 (2-inch-thick) boneless pork chops (about 2 pounds total); 3/4 teaspoon salt, plus more for seasoning meat; 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat; 2 small fennel bulbs, stalks and fronds removed, thinly sliced crosswise (about 2 cups); 2 large shallots, thinly sliced; 2/3 cup chopped fresh flat-leaf parsley leaves; 1/2 cup dry white wine; 1 (28-ounce) can diced tomatoes, with their juices; 1/2 lemon, zested; 2 tablespoons drained capers

December 9, 2011

Once primarily available at farmers’ markets and gourmet groceries, fennel is available in most supermarkets these days (depending on where you live it might be labeled anise). Its mild licorice flavor has a special affinity for pork and for chicken. This dish is very light and clean, with no thickeners or cream to mute the flavors.

Recipe notes

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