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Tuscan Pork Chops

Posted on December 19, 2011.



6 one-two inch thick pork chops
2 shallots, diced
1 bulb fennel, sliced including ferns
One handful Italian parsley, chopped
2 cloves garlic, minced
1 can (16 oz) diced tomatoes
2 tablespoons capers
Zest of 1/2 lemon
1/4 cup dry white wine
1/2 cup chicken broth
3 tablespoons olive oil
Paprika, salt and pepper


Rub pork with paprika, salt and pepper. Let stand at room temperature for one hour.

In a preheated pan on high heat, add 2 tablespoons olive oil and braise chops for 3-5 minutes on each side. Then remove chops and set aside.

Add remaining olive oil to pan; then add the shallots, garlic, and fennel. Cook for 3-4 minutes until vegetables begin to soften. Add 1 teaspoon salt. Reduce heat to medium.

Add one handful chopped parsley, then deglaze pan with wine. Cook until wine is reduced (approximately 3 minutes).

Stir in can of diced tomatoes, chicken broth, capers, and lemon zest.

Place chops back in pan. Cover and cook for 10 minutes, turning chops at least once.

Remove lid and cook until juices reduce (about 6-8 minutes). Sprinkle with 2 tablespoons of parsley and serve.


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Posted By: Chief Foodie Officer