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

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

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.