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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
pork chop	4	pounds	boneless	3284.0127	664.7858	107.2294	21.4096
salt	3/4	teaspoon		-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
fennel bulb	2	ounces	sliced	17.5767	4.138999999999999	0.7031	0.1134
shallot	2		sliced	-	-	-	-
flat leaf parsley	1/3	cup	chopped	-	-	-	-
flat leaf parsley	1/3	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
lemon zest	1/2			-	-	-	-
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.