Heat oil in a large skillet over high heat. Season pork chops with salt and pepper, add to skillet and cook 4 minutes on each side or until browned. Remove from pan, cover and set aside. Without draining skillet, add fennel, shallots and 1/3 cup parsley and simmer over medium heat. Allow vegetables to brown slightly, about 5 minutes. Add wine and scrape the bottom of skillet. Add tomatoes, with their juices, and blend well. Place pork back into pan, submerging in vegetable mixture, and let simmer over medium heat until fennel becomes tender and pork is completely cooked, about 12-15 minutes. Leaving vegetable mixture in skillet, remove pork and place on serving dish. Add lemon zest, remaining parsley, capers, salt and pepper to taste. Stir to combine, then pour over pork. Serves 4-6.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Pork Chops with Fennel & Caper Sauce
Prep: 15 min Cook: 30 min Servings: 4-6
Boneless pork chops braised in tomato, fennel, caper and white wine sauce.
Ingredients
1/4 cup Cento Imported Extra Virgin Olive Oil
6 Boneless Pork Chops, 2-inches thick
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
2 Fennel Bulbs, with fronds, thinly sliced
2 Large Shallots, thinly sliced
1/2 cup Fresh Parsley, chopped
1/2 cup Dry White Wine
1 can Cento Petite Diced Tomatoes (28 oz)
1 tsp zested Lemon
2 tbsp Cento Nonpareil Capers, drained
Directions
Heat oil in a large skillet over high heat. Season pork chops with salt and pepper, add to skillet and cook 4 minutes on each side or until browned. Remove from pan, cover and set aside. Without draining skillet, add fennel, shallots and 1/3 cup parsley and simmer over medium heat. Allow vegetables to brown slightly, about 5 minutes. Add wine and scrape the bottom of skillet. Add tomatoes, with their juices, and blend well. Place pork back into pan, submerging in vegetable mixture, and let simmer over medium heat until fennel becomes tender and pork is completely cooked, about 12-15 minutes. Leaving vegetable mixture in skillet, remove pork and place on serving dish. Add lemon zest, remaining parsley, capers, salt and pepper to taste. Stir to combine, then pour over pork. Serves 4-6.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
