Pork Chops W/ Cherry Peppers & Fennel

Ingredients

• olive oil
• 2 boneless pork chops (2-inchinches think, this is important so they dont dry out)
• 1/2 teaspoon salt, extra to season the chops
• 1/2 teaspoon pepper, extra to season the chops
• 1 fennel bulb (thinly sliced)
• 2 cherry peppers (thinly sliced)
• 1/2 red bell pepper (thinly sliced)
• 1/2 cup parsley
• 1 shallot (thinly sliced)
• 1/4 cup white wine
• 1/8 cup chicken stock

• 1 (18 ounce) can diced tomatoes
• 1/4 cup lemon juice (also use the zest)
• 1 tablespoon capers

Directions

1. 1

   Use the extra salt and pepper to season the chops on both sides. Over very high heat sear the chops in pan on both side (appx 3-4 mins) or until they are brown on both sides.

2. 2

   Remove from pan (cover with foil) and lower hear to med high.

3. 3

   Add fennel, hot and bell peppers, shallot, 1/4 cup parsley and cook till lightly brown (appx 3 mins).

4. 4

   Add wine and chicken stock to deglaze the pan, scraping up brown bits from bottom (that's where all the flavor is).

5. 5

   Add tomatoes and stir

6. 6

   Place pork back into the pan nesting in fennel and tomato mixture.

7. 7

   Cook fr 12 to 15 mins or until pork is done.

8. 8

   Place pork on dish and add lemon juice and zest, parsley, capers and salt and pepper.

9. 9

   Mix and pour over chops.