Pork Chops with Tomato, Fennel and Capers

A Mediterranean inspired pork chop.

Serves: 4
Cook Time: 25 Minutes

Ingredients

• 4 (3/4-inch-thick) Smithfield Center Cut Pork Chops
• Salt and pepper
• Flour for dredging
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 fennel bulb
• 1 medium Vidalia onion, thinly sliced
• 1 (14.5-ounce) can diced tomatoes, undrained
• Grated rind and juice of 1/2 lemon
• 2 tablespoons capers
• 2 teaspoons sugar
• 2 tablespoons minced fresh parsley, optional

Steps

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.

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