Ingredients
4 thick pork chops
1 fennel bulb
1 onion
1 28 oz can diced tomatoes
1/2 cup white wine
2/3 cup parsely
2 tbsp capers
zest 1 lemon
juice 1/2 lemon
salt and pepper
Preparation
Sason and sear pork chops in pan. Remove. Saute onion fennel until soft. Add white wine and reduce. Return prok chops with tomatoes, capers and 1/2 parsely. Cook covered 20 minutes. Add zest and remaining parsely. Serve over rice or potatoes.
