Ingredients for Pork Chops With Fennel And Caper Sauce
- 2 tablespoons olive oil
- Boneless Pork Chops
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Fennel Bulbs
- 2 shallots, thinly sliced
- Fresh Flat Leaf Parsley
- White Wine
- Diced Tomatoes
- Lemon, Zest Of
- 2 tablespoons capers, drained
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How to Make Pork Chops With Fennel And Caper Sauce
- Pat the pork chops dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large, heavy skillet over high heat. Once hot, add the pork chops and sear for 4 minutes per side, until nicely browned.
- Remove the pork chops from the skillet and set aside, loosely tented with foil.
- Add the sliced fennel and shallots to the skillet and cook over medium heat for 5 minutes, until softened and lightly browned.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the halved cherry tomatoes and stir to combine.
- Return the pork chops to the skillet, nestling them among the fennel and tomatoes. Ensure they are mostly submerged in the pan juices.
- Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until the pork is cooked through and the fennel is tender. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
- Transfer the pork chops to a serving platter and keep warm.
- To make the sauce, stir in the lemon zest, remaining parsley, capers, and 3/4 teaspoon each of salt and pepper into the skillet.
- Simmer for 2-3 minutes to allow the flavors to meld.
- Spoon the sauce generously over the pork chops and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
22g
Fat
37g
Carbs
6g