Pork cutlets with fennel and caper sauce

Ingredients:

• 1/4 cup olive oil
• 4 natural boneless pork cutlets, 5 cm thick, total 1 kg.
• 3/4 tsp salt + extra for meat
• 3/4 tsp ground black pepper + extra for meat
• 2 fennel roots with greens, thinly sliced ​​(about 220 g or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped parsley + 1/3 cup
• 0.5 cups white wine
• 1 can (800 g) of canned chopped tomatoes, with juices
• Zest of half a lemon
• 2 tbsp capers

Preparation:

1. Heat olive oil in a large, heavy-bottomed skillet over high heat. Season the pork chops with salt and pepper. Place them in the skillet and sear for about 4 minutes on each side. Remove the chops from the skillet and cover with foil.
2. Add the fennel, shallots, and 1/3 cup parsley to the skillet and cook over medium heat until the vegetables begin to brown, about 5 minutes. Stir in the wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the tomatoes and stir. Return the pork to the skillet, placing the cutlets between the fennel and tomatoes so they are mostly submerged in the liquid. Cook until the fennel is tender and the pork is cooked through, 12-15 minutes.
3. Place the pork on a serving platter. To finish the sauce, add the lemon zest, the remaining 1/3 cup parsley, the capers, and 3/4 teaspoon each of salt and pepper to the pan. Stir to combine. Pour the sauce over the pork and serve immediately.