METHODS
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.
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