A Chop Above The Rest

Today is day 2 of Eric’s dinner menu.  Last night when we went to the store to shop for the week, the meat selection in the case was a little on the sparse side.  I have no idea about anything when it comes to meat, well besides the basic chicken, pork, turkey and veal, ok, I guess that just means I’m not a beef aficionado.  What all this comes down to is that anything meat related I leave to Eric.  It’s probably a good thing because he found two amazing pork chops for tonight’s dinner.

For dinner tonight Eric found a recipe from Giada De Laurentiis, Pork Chops with Fennel and Caper Sauce.  The only problem was there is just two of us and this makes a lot of sauce, but I figure I’ll save the leftover sauce, add some chicken and pasta and BOOM! round two dinner for another night.

Pork Chops with Fennel and Caper Sauce (from Giada De Laurentiis)


1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (I had two huge ones)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers


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.



Verdict:  Eric loved it.  He really has been on a fennel kick lately so anything with fennel is good in his book.  I thought it was pretty good as well.  Sometimes I think Giada’s recipe’s are a little bland, but this one was bursting with flavor.   I’m looking forward to the round two recipe, I’m hoping this freezes well because my week is jammed pack with other delicious recipes.  Oh and you might want to have a veggie with this,  I had a huge salad but green beans might be tasty too.

Tomorrow’s menu may be a little complex, I’m making pot stickers and chicken lo mein.  I love pot stickers, I just hope it doesn’t take all night to make…


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