This dish represents a lot of cooking technique that everyone should learn. Once you learn some basics, you can sub any protein, and veggies, and any spices to suit your palate. I happen to also love this dish because it incorporates fennel, which most people have never tried. I’m a big proponent of trying new things, so if you have never tried it, here’s your fool-proof chance! If you have a big family, just multiply the recipe for your needs.
Searing the meat gives nice carmelization which lends tons of flavor. Deglazing the pain picks up all those flavors and let the deglazing liquid reduce and intensify in flavor. Add herbs is the key to making a dish packed full of flavor and looking pretty! You eat with you eyes first. Add chopped parsley to the top of anything and it instantly looks more appetizing!
Fennel and Tomato Pork Chops
- 2 pork chops
- 1 bulb fennel plus the fronds (which are the top green tassle-like things), sliced
- 1 can tomatoes
- 1 shallot, thinly sliced
- 1/2 cup dry red wine
- 1/2 cup parsley, chopped
- zest from one lemon
- salt and pepper
Over high heat, melt oil until hot. Season both sides of the pork chops generously with salt and pepper. When the oil is hot, sear both sides of the chops until a nice brown crust forms (about 2 minutes each side). Once seared, remove the chops from the pan and put in the fennel, shallots, and half the parsley. Saute for 5 minutes. Deglaze the pan by pouring in your wine and scraping the brown bits from the bottom. Add the tomatoes and stir. Nestle back in the pork chops into sauce and reduce heat to medium. Let cook for another 12-15 minutes. Take out the pork chops and add in the remaining parsley, lemon zest, and another generous seasoning of salt and pepper. Serve!