| Pork Chops with Fennel and Caper Sauce | ||
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Prep. Time: 15 minutes Cook Time: 30 minutes ¼ cup Cento Imported Olive Oil 6 boneless pork chops, 2 inch thick Salt, to taste Cento Ground Black Pepper, to taste 2 fennel bulbs with fronds, thinly sliced 2 large shallots, thinly sliced ½ cup fresh parsley, chopped ½ cup white wine 28 oz Cento Petite Diced Tomatoes 1 tsp lemon zest 2 tbsp Cento Capers, drained In a large skillet, heat olive oil over high flame. Season pork chops with salt and pepper. Add pork to skillet, and cook 4 minutes or until browned; flip and repeat. Remove pork from pan; cover and set aside. Without draining, add fennel, shallots, 1/3 cup parsley and simmer over medium heat. Allow vegetables to brown slightly, about 5 minutes. Add wine; with a wooden spoon scrape bottom of skillet. Add tomatoes, with their juices, and blend well. Place pork back into pan, submerging in vegetable mixture. Allow to simmer over medium heat until fennel becomes tender and pork has cooked completely, about 12-15 minutes. Leaving vegetable mixture in skillet, remove pork and placing on serving dish. Add lemon zest, remaining parsley, capers, salt and pepper to taste; Stir to combine. Pour vegetable mixture over pork and serve immediately. Serves 4-6. |
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