Despite gardening for almost 50 years, I sowed and harvested my first batch of fennel this season. Having received a recent shipment of heritage Berkshire pork chops, I thought it was time to get creative. This is a rustic Italian-style recipe that works great for pork and fennel…
PORK WITH FENNEL AND CAPERS
4 Berkshire pork chops, medium thickness
2 fennel bulbs with stems and fronds, finely chopped
2 shallots, finely chopped
1/2 cup fresh parsley, chopped
salt and pepper
1 28 oz can tomatoes
1 tablespoon capers
Zest of 1 lemon
1/2 cup dry white wine
In a large pan, heat some olive oil. Season the pork chops on both sides with salt and pepper, then brown on both sides in the pan with the olive oil. Remove chops from pan and set aside.
Add a little more olive oil to the pan and add the chopped fennel and shallots, stirring for a few minutes. Add the white wine, and stir well to get the tasty bits of pork from the bottom of the pan. Add half of the parsley. Add the can of tomatoes, squishing the tomatoes between your fingers so that they are broken up when they hit the pan. Stir for a few minutes over medium heat.
Return the pork chops to the pan, nestling the in the sauce. Add the capers, lemon zest and remaining parsley. Stir in a bit, and then let the chops cook for about 10 to 15 minutes..