Fennel Sauce With Anchovies And Capers Recipes

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PORK CHOPS WITH FENNEL AND CAPER SAUCE



Pork Chops with Fennel and Caper Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon 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 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Steps:

  • In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  • Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  • Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

FENNEL SAUCE WITH ANCHOVIES AND CAPERS



Fennel Sauce With Anchovies And Capers image

Provided by Amanda Hesser

Categories     condiments

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup plus 1 tablespoon olive oil
1/2 bulb fennel with leaves, finely diced
1/4 cup finely diced sweet onion
1 clove garlic, minced
2 baby Yukon Gold potatoes, peeled, boiled and riced (about 1/3 cup)
4 anchovy fillets, chopped
1 1/2 tablespoons capers, roughly chopped
1/3 cup orange juice
1 tablespoon sherry vinegar
2 tablespoons poaching liquid from bass recipe
1/2 cup chopped parsley
Kosher salt and freshly ground black pepper to taste

Steps:

  • In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
  • In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 26 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 283 milligrams, Sugar 4 grams

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