Cook Time: 25 Minutes
Salt and pepper the chops and dredge in flour. Shake off any excess. Heat olive oil and butter in a large, heavy skillet large enough to hold all chops. Brown the chops in the skillet, about 7 minutes total. Transfer to a plate. Meanwhile, trim fennel bulbs; quarter them lengthwise and slice crosswise. Finely chop 1 tablespoon fennel fronds and discard remaining trimmings. Add sliced fennel and onions to skillet and sauté until just tender and lightly browned, about 8 minutes. Add tomatoes, lemon juice and rind, capers, sugar, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add chops, turning to coat with sauce; simmer 10 minutes. Stir in finely chopped fennel fronds and parsley.
Recipe and photo by Smithfield.