Giada's Pork Chops with Fennel and Caper Sauce

I made this for dinner Tuesday night. Quite yummy and Husband liked it as well. Here's the recipe...

Ingredients:

1/4 cup olive oil

4 boneless (2 inch thick) pork chops

3/4 teaspoon salt (and more for seasoning chops)

3/4 teaspoon freshly ground black pepper (plus more for seasoning chops)

2 fennel bulbs with fronds-thinly sliced

2 large shallots--thinly sliced

1/3 cup chopped fresh flat leaf parsley--plus 1/3 cup

1/2 cup white wine (I used Pinot Grigio)

1-28 ounce can diced tomatoes in their juices

1/2 lemon, zested

2 tablespoons capers

Directions:

In a large heavy skillet heat the oil over high heat. Season the chops and brown on both sides (about 4 min on each side). Set chops aside and cover loosely with foil.

Add fennel, shallots, 1/3 cup parsley and cook over medium heat until beginning to brown-about 5 min. Add the wine and using a wooden spoon scrape the bits from the bottom of the pan. Add tomatoes and stir. Add the chops back to the pan nestling them between tomatoes and fennel so that they are mostly submerged in the juices. Cook until fennel is tender and pork is done--about 12 to 15 minutes.

Place pork on serving dish. To finish the sauce add lemon zest, remaining parsley and capers. Stir. Spoon over pork chops and serve immediately.