Pork Chops with Fennel and Caper Sauce
Elevate your dinner table with these savory and elegant Pork Chops with Fennel and Caper Sauce. Perfectly seared bone-in pork chops are nestled in a vibrant, zesty sauce made with caramelized fennel, briny capers, white wine, and fresh lemon juice, delivering a delightful balance of flavors in every bite. This one-pan recipe not only boasts a quick 40-minute prep and cook time but also combines classic Mediterranean ingredients like garlic, parsley, and olive oil for a wholesome, restaurant-quality meal at home. Ideal for weeknight dinners or special occasions, serve these succulent pork chops alongside roasted potatoes or a crisp green salad to impress your guests with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 medium Fennel bulb
- 3 tablespoons Capers
- 2 cloves Garlic cloves
- 1 Lemon
- 1 cup White wine
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Unsalted butter
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and freshly ground black pepper.
Trim the fennel bulb, removing the stalks, and finely slice the bulb into thin strips. Mince the garlic cloves finely. Zest the lemon and then cut the lemon in half, reserving the juice for later.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until golden brown. Remove the chops from the pan and set aside on a plate.
Lower the heat to medium and add the fennel slices to the skillet. Cook for 5-6 minutes, stirring occasionally, until the fennel softens and begins to caramelize.
Add the minced garlic and capers to the skillet, and cook for another 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken stock, half of the lemon zest, and the juice of half the lemon. Return the pork chops to the skillet, nestling them into the sauce. Allow the chops to simmer gently for 5-7 minutes, until fully cooked and the internal temperature reaches 145°F (63°C).
Remove the skillet from heat and stir in the butter until melted, creating a silky sauce. Sprinkle the parsley over the top and add the remaining lemon zest.
Serve the pork chops hot, topped with fennel and caper sauce, alongside your favorite side dishes like roasted potatoes or a green salad.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 14.1 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3854 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
