Hidden among the millions of cookbooks between my kitchen and online, it is daunting sometimes to search for a recipe to match an ingredient. For instance, when I search the words “pork chop” I get some great sounding recipes in my various cookbooks and thousands more online. Since I had a lovely fennel bulb sitting lonely in my fridge, I added it to the search terms and this helped narrow it down but only a little. Ultimately, it was the almost 300 five-star reviews of this recipe on the Food Network’s website that won me over.

Cooking the fennel, shallot & parsley ©EverydayCookingAdventures 2013

I cooked the whole thing in one pan–I chose a cast iron pan for extra flavor. And the prep time was very minimal. Already I was liking this. Then, my first bite and while it was a great first bite it was a little on the sweet side. The pork cut nicely and smoothly and there was a ton of sauce–perhaps even too much! I think the only thing I’d change about this recipe would be to make it a little more salty or savory and not so sweet. Maybe using less diced tomato would be helpful too as it seemed a bit excessive. I think the sauce alone would be absolutely incredible on top of pasta though! And adding olives would make it even tastier. That’s my two cents! Here’s my Italian-inspired pork chops: #giadadelaurentiis

Pork Chops with Fennel & Caper Sauce ©EverydayCookingAdventures 2013

Pork Chops with Fennel and Caper Sauce

Recipe courtesy Giada De Laurentiis

Prep Time:15 min
Cook Time:30 min
Serves: 2 servings

Ingredients

• 2 TBSP olive oil
• 2 boneless (2-inch-thick) pork chops
• 1/2 teaspoon salt, plus more for seasoning meat
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning meat
• 1 fennel bulb with fronds, thinly sliced (about 1 cup)
• 1 large shallots, thinly sliced
• 3 TBSP chopped fresh flat-leaf parsley
• 1/4 cup white wine
• 1 (14-ounce) can diced tomatoes, with their juices
• 1/4 lemon, zested
• 1 tablespoon capers

Directions
1.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.

2. 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.

3. 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.

4. 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.