i am sometimes challenged with what to cook my clients. the way i operate my business is simple. i decide what i am cooking them and they eat it. i love it that way because it allows me to be creative. but it can also be difficult. poultry, fish, beef, pork??? i came across this pork chop recipe on the food network site. it is a pork chop with a fennel and caper sauce. i thought it was fantastic. i like recipes that allow the meat to simmer in a ton of wonderful flavors. to start, purchase double cut, boneless pork chops. heat a big skillet over medium high heat and add about 2 tablespoons of olive oil. salt and pepper the chops. once the pan is nice and hot, add the chops and cook for 4 minutes per side. remove them from the pan, onto a plate and cover with foil. next add the sliced fennel (i used 3 bulbs), 2 shallots, diced, and 1/3 cup of chopped fresh parsley. cook for about 5 minutes until the fennel softens. then add 1/2 cup of white wine, and (1) 28 oz. can of diced tomatoes. mix everything together then add the chops back into the pan. make sure to nestle them in the sauce. cook for 12-15 minutes. once the pork chops have cooked through, add the zest of 1/2 lemon, 3 tablespoons of drained capers. stir to combine. once you have plated the chops, add a nice sprinkle of chopped fresh parsley on top, and a sprinkle of salt. this is such a tasty dish, the fennel has such a nice subtle taste. i served this meal with brown basmati rice and grilled asparagus. the original recipe can be found here.
