Pork it over...

My DVR is pretty full of cooking shows, mainly those by Giada DeLaurentiis and Ina Garten. Something about their shows relaxes me and I'll often plop down on the couch and watch a show or two to unwind. During one of those instances, Giada was whipping up a tasty pork recipe so I decided I'd print out that recipe and try it. Billy and I had a large package of pork chops in the freezer and we wanted to try a new way to cook them and boy were we pleased with this recipe!! I served it with whipped potatoes and it was delish!

Pork Chops with Fennel and Caper Sauce

Recipe from Giada DeLaurentiis

Ingredients:

1/4 c olive oil

4 boneless (2-inch-thick) pork chops (about 2 pounds total)

3/4 tsp salt, plus more for seasoning meat

3/4 tsp freshly ground black pepper, plus more for seasoning meat

2 fennel bulbs with fronds, thinly sliced (about 2 cups)

2 large shallots, thinly sliced

1/3 c chopped fresh flat-leaf parsley, plus 1/3 c

1/2 c white wine

1 (28 oz) can diced tomatoes, with juices

1/2 lemon, zested

2 tbs capers

Directions:

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add teh 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 c 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 tsp each of salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

We also tried Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach, also from Giada. They were super yummy! If your pork chops are really thick like ours were, stick them in the oven for a bit to finish cooking them so you won't burn the outside or any of the stuffing. The pork turned out perfectly and the stuffing was so creamy and flavorful. Mmmm!

Enjoy!