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.
