Pork Chops with Tomato, Fennel and Capers
A Mediterranean inspired pork chop.
Serves: 4
Cook Time: 25 Minutes
Ingredients
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4 (3/4-inch-thick) Smithfield Center Cut Pork Chops
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Salt and pepper
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Flour for dredging
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1 tablespoon extra-virgin olive oil, divided
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1 tablespoon butter
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1 fennel bulb
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1 medium Vidalia onion, thinly sliced
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1 (14.5-ounce) can diced tomatoes, undrained
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Grated rind and juice of 1/2 lemon
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2 tablespoons capers
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2 teaspoons sugar
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2 tablespoons minced fresh parsley, optional
Steps
Salt and pepper the chops and dredge in flour. Shake off any excess. Heat olive oil and butter in a large, heavy skillet large enough to hold all chops. Brown the chops in the skillet, about 7 minutes total. Transfer to a plate. Meanwhile, trim fennel bulbs; quarter them lengthwise and slice crosswise. Finely chop 1 tablespoon fennel fronds and discard remaining trimmings. Add sliced fennel and onions to skillet and sauté until just tender and lightly browned, about 8 minutes. Add tomatoes, lemon juice and rind, capers, sugar, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add chops, turning to coat with sauce; simmer 10 minutes. Stir in finely chopped fennel fronds and parsley.
Recipe and photo by Smithfield.
