This has moved to the top of my list as one of my favourite weeknight dinners. The great thing is you can make a lot so you have it for the week, and as it sits in the fridge it gets better. The fennel and tomatoes give it a sweetness and the capers have that briny bite. There are a lot of veggies in it which makes it a hearty meal. But if you need a little more, a quick side of pasta or potatoes work.
Makes 4 servings
4 tablespoons olive oil
4 pork chops, about 1 inch thick
salt & pepper
1 small vidalia onion, thinly sliced
1 fennel bulb, thinly sliced
1 (14 ounce) can cherry tomatoes
1 tablespoon capers
1 tablespoon herbs de provence
1 teaspoon red pepper flakes
1/4 cup parsley, chopped
Heat 2 tablespoons of oil in a large skillet over medium heat. Sprinkle both sides of the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown, about 3 minutes per side. Transfer the pork chops to a plate.
Add the other 2 tablespoons of oil, the onion and fennel to the same skillet and sauté over medium heat until softened, about 8-10 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper.
Add the tomatoes with their juices, fill the can 1/4 way with water and swirl around. Add the the skillet.
Add the herbs de Provence, capers, and red pepper flakes. Mix well.
Nestle the pork chops with juices back into the pan. Cover and simmer until the juices thicken slightly for 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes if needed.
To plate, make a bed with the sauce and place a pork chop on it. Top with more sauce.
Chicken works just as well in this recipe. I like to butterfly the chicken breast so they cook evenly and you can put more sauce on them.
I like eating these pork chops just like this, but polenta, pasta, and even roasted potatoes go really well with this dish.