1/4 cup olive oil
4 boneless pork chops
3/4 teaspoon salt and pepper, plus more for seasoning meat
2 fennel blubs with fronds, thinly sliced (about 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leav parsley, plus 1/3 cup
1/2 cup white wine
1 (28 oz. can diced tomatoes, with their juices
1/2 lemon, zested
2 Tablespoons capers
In a 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 min. per side. Remove the pork from the pan, cover loosely with foil, and set aside3.
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 min. 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, nesting the chops bvetween 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 - 15 min.
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 of salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately. I am planning to stir some cooked pasta into the sauce.