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Pork Chops with Fennel and Caper Sauce

This recipe prepares boneless pork chops by searing them until browned, then simmering them in a flavorful sauce made with fennel, shallots, white wine, diced tomatoes, lemon zest, and capers. The dish is finished by adding fresh parsley and serving the chops topped with the vibrant sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2349.1 kcal

Equipment

  • 1 Large Heavy Skillet For searing pork and building sauce
  • 1 Cutting Board For preparing vegetables
  • 1 Chef's knife For slicing fennel and shallots
  • 1 Wooden Spoon For scraping pan
  • 1 Serving dish

Ingredients
  

Main

  • 1/4 cup olive oil
  • 4 boneless 2-inch-thick 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 fennel bulbs with fronds thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley plus 1/3 cup
  • 1/2 cup white wine
  • 1 28-ounce can diced tomatoes, with their juices
  • 1/2 lemon zested
  • 2 tablespoons capers

Instructions
 

  • 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 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. 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 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Notes

Ensure your skillet is very hot before adding pork chops to achieve a good sear and develop flavorful brown bits (fond) on the bottom. Don't overcrowd the pan; cook in batches if necessary. Scrape the fond thoroughly when adding wine to deglaze, as this is crucial for the sauce's depth. Pork is done when internal temperature reaches 145°F (63°C); avoid overcooking to keep it juicy. The fennel should be tender but still retain some texture. Taste the finished sauce and adjust seasoning (salt/pepper) before serving.