Adapted from Giada De Laurentiis
1/4 c. olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 tsp salt, plus more for seasoning meat
3/4 tsp freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 c. chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 c. white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 Tbsp. capers
Heat olive oil over high heat in a large skillet. Rub salt and pepper into the pork chops. Place pork in pan and cook until brown on both sides (about 4 minutes on each side). Remove pork from pan and set aside. Cover loosely with tin foil.
Lower heat to medium and toss fennel, shallots and 1/3 cup parsley into pan. Cook until vegetables start to brown (about 5 minutes). Poor in wine. Scrape browned bits from bottom of pan using a wooden spoon. Add tomatoes and stir to combine. Place the pork back into the pan and arrange so that the chops are mostly submerged in the juices. Cook until fennel has become tender and pork is done through (12 to 15 minutes).
Remove pork from pan and arrange on a serving dish. Add lemon zest, capers and remaining parsley to sauce, season with salt and pepper. Spoon sauce over pork chops and serve immediately.