Pork Chops with Fennel and Caper Sauce

Cook Time: 30 min
Level: Easy
Yield: 4 servings


Ingredients

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers


Directions

In a large, 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 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.


Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. 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, nestling the chops between 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 to 15 minutes.


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 salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

From: foodnetwork.com

Salmon with Lemon, Capers, and Rosemary

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil


Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

From: foodnetwork.com

Panzanella

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup drained capers
* 12 ounces ciabatta or other country-style white bread, 2 to3 days old
* 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
* 2 tablespoons plus 2/3 cup extra-virgin olive oil
* 2 tablespoons plus 1/4 cup red wine vinegar
* 1 garlic clove, minced
* Salt and freshly ground black pepper
* 1/2 cup thinly sliced fresh basil leaves
* 1 cup drained roasted red bell pepper strips
* 1/4 cup pitted kalamata olives, halved lengthwise
* Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10
minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill,
drizzling about 2 tablespoons of olive oil on both sides of the bread.
Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10
seconds. Using a slotted spoon, transfer the tomatoes to a large bowl
of ice water to cool slightly. Using a small sharp paring knife, peel
off the tomato skins. Cut the tomatoes in half and scoop out the
seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic.
Season with salt and pepper, to taste. Add the bread cubes, tomatoes,
and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over
the bread mixture. Repeat layering with the remaining bread mixture,
then the remaining roasted peppers, capers, and olives. Cover the
salad and let stand at room temperature for flavors to blend, at least
1 hour.

Garnish with the basil sprigs and serve.